Duck Stock

Name: Duck Stock
Yield: Makes 2 litres
Ingredients: 2.5 litres White Chicken Stock; handful of parsley; ½ teaspoon black peppercorns; vegetable oil, for frying; 1 brown onion, chopped; 2 duck carcasses; 100 ml Shaoxing rice wine; 4 slices ginger; 1 bay leaf; ½ head garlic; 2 green onions, chopped

Preparation info

Makes
2 litres

Difficulty
Complex

Appears in

Fire

By Christine Manfield

Published 2008

About

This is a great stock to have on hand for making a soup or sauce. Make it when you have cooked duck for another dish - the bones have far too much flavour to throw out.

Ingredients

2 duck carcasses
100 ml Shaoxing rice wine
vegetable oil, for frying
1

Stock

Method

Preheat the oven to 200°C. Place the duck carcasses in a baking dish and brown in the oven for 30 minutes to render some of their fat. Remove the carcasses and fat and deglaze the pan with the Shaoxing wine.

Heat a little oil in a stockpot and saute the onion, garlic, green oni