Name: Duck Stock
Yield: Makes about 1.8 litres (63 fl oz)
Ingredients: 1 x 2 kg (4 lb 8 oz) free-range duck carcass (including the neck), excess fat and parson’s nose removed; 5 sprigs thyme; 250 ml (9 fl oz/1 cup) shiraz; few drops of non-GM canola oil*; 25 ml (¾ fl oz) non-GM canola oil*, extra; 2 shallots, cut into large dice; ½ stalk celery, cut into large dice 2.75 litres (96 fl oz) water; ¼ fresh bay leaf; 15 black peppercorns

Preparation info

Makes about
1.8 litres

Difficulty
Easy

Appears in

Origin

By Ben Shewry

Published 2012

About

Ingredients

1 x 2 kg (4 lb 8 oz) free-range duck carcass (including the neck), excess fat and parson’s nose removed

Method

Preheat the oven to 180°C (350°F/Gas 4). Using a cleaver, chop the duck carcass roughly into 5 cm (2 inch) square pieces. Place in a heavy-based flameproof roasting tray with a few drops of oil and roast until golden.

Remove the bones from the tray, then place the tray over low