Duck Stock Recipe
Description:
Embrace the rich and savory essence of duck with this delightful duck stock recipe, a true gem courtesy of Emeril. Perfect for enhancing your soups, sauces, and stews, this stock is crafted from the flavorful trimmings of two ducks, providing a robust base for countless culinary creations. The preparation involves a bit of patience, as this stock needs to be made a day ahead to allow it to chill overnight. This will give you ample time to skim off the fat, ensuring a clean and refined taste. Like a comforting chicken soup, this stock is versatile and essential for any well-stocked kitchen. 🌟🦆
Recipe Category: Stocks
Keywords: Duck, Poultry, Vegetable, Meat, Kosher, < 4 Hours, Inexpensive
Ingredients:
- 2 duck carcasses
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 3 onions, roughly chopped
- 1 1/2 carrots, peeled and chopped
- 1 1/2 celery stalks, chopped
- 1 head garlic, peeled and smashed
- 1 bay leaf
- 6 ounces dry red wine
- 1 tablespoon tomato paste
- 3 quarts water
- 1 bunch fresh thyme
- 1 bunch fresh parsley
- 8 black peppercorns
Instructions:
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Prepare the Duck Carcasses: Start by breaking and cracking the duck carcasses into smaller pieces. This helps to release more flavor from the bones.
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Heat the Oil: In a large stockpot, heat the olive oil over medium heat. The oil is essential for browning the duck bones, which will impart a deeper flavor to the stock.
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Season the Bones: Season the duck carcasses with salt and fresh ground black pepper. This initial seasoning helps to build layers of flavor.
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Brown the Bones: Add the seasoned duck bones to the pot. Brown them for about 10 minutes, turning occasionally to ensure an even color. This process enhances the stock’s richness and depth.
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Add Vegetables and Aromatics: Once the bones are browned, add the chopped onions, carrots, celery, and smashed garlic cloves to the pot. Toss in the bay leaf as well. Season the vegetables with a pinch of salt.
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Cook the Vegetables: Cook the vegetable mixture, stirring often, until the vegetables are softened, which should take about 5 minutes. The vegetables will absorb some of the flavors from the browned bones.
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Incorporate Wine and Tomato Paste: Pour in the dry red wine and add the tomato paste. Stir well to combine all the ingredients. Let this mixture cook for another 5 minutes, stirring occasionally to allow the wine to reduce slightly and the tomato paste to meld with the other flavors.
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Add Water and Herb Bundle: Pour the water into the pot. To make the herb bundle, place the fresh thyme, parsley sprigs, and black peppercorns on a piece of cheesecloth. Tie the cheesecloth into a bundle using kitchen twine and add it to the pot. The herb bundle will infuse the stock with its fragrant oils.
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Bring to a Boil: Increase the heat to high and bring the mixture to a rolling boil. As the stock heats, you may notice a cloudy scum rising to the surface. Skim this off with a ladle to ensure a clear and pure stock.
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Simmer the Stock: Once boiling, reduce the heat to medium and let the stock simmer uncovered for 3 hours. This slow simmering process allows the flavors to fully develop and meld together.
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Strain and Cool: After simmering, strain the stock through a fine-mesh strainer to remove all solids. Allow the stock to cool to room temperature.
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Refrigerate and Skim Fat: Transfer the cooled stock to containers and refrigerate overnight. As it chills, the fat will rise to the surface and solidify. The next day, remove the congealed fat for a leaner stock.
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Store or Freeze: Once the fat is removed, the stock is ready to use or can be frozen for up to 1 month. Store it in airtight containers for easy access whenever you need a flavor boost in your dishes.
Enjoy the rich, aromatic goodness of homemade duck stock in your favorite recipes. This stock is a perfect base for soups, sauces, and gravies, elevating your dishes to a new level of flavor and comfort. 🥣🍲
