Duck Stock

Name: Duck Stock
Yield: Makes 2 cups
Cuisine: French
Ingredients: 1¾ cups (8 ounces) carrots cut into 1-inch mirepoix; 6 quarts cold water; 1½ cups (8 ounces) onions cut into 1-inch pieces; 2 cups (8 ounces) leeks cut into 1-inch mirepoix (white and some light green parts only); 5 pounds duck bones, cut into 2- to 3-inch pieces; 1 pound duck feet (optional); ½ cup canola oil; 1 pound tomatoes, cut into 1-inch pieces (2½ cups); 1 ounce Italian parsley sprigs; ¾ cup tomato paste

Preparation info

Makes
2 cups

Difficulty
Complex

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

About

Ingredients

5 pounds duck bones, cut into 2- to 3-inch pieces
½ cup canola oil
1

Europe
France
Stock
Mediterranean
Gluten-free

Method

Compared to the fairly neutral chicken and veal stocks, which are used as a base for sauces, this duck stock is more concentrated and flavorful. The bones are roasted to make the duck flavor more pronounced.

To Roast the Bones

Preheat the oven to 425°F