Christine Manfield

Duck Stock

Preparation info
    • Difficulty

      Complex

Appears in
Paramount Cooking
Paramount Cooking

By Christine Manfield

Published 1995

  • About

Make this when you have used the duck meat for another purpose, as the bones will still have a lot of flavour. It is a good stock base to have on hand for making soup or a sauce and necessary when making Five-spice Duck and Shiitake Mushroom Pies. Keeps for 4 days, refrigerated.

Ingredients

  • 4 duck carcasses, broken up
  • 2 brown onions, chopped
  • 1 head of garlic, cut in half</

Method

  1. Brown the duck carcasses in a hot oven to render some of their fat.
  2. In a large stockpot, sauté the onion, garlic, spring onion and ginger in a little oil until fragrant. Add the bay leaves, peppercorns and parsley and stir. Add the browned duck bones and cover with the chicken stock.
  3. Bring the stockpot to a boil, then simmer gently for 3 hours, uncovered