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1 ltr
Complex
By Liam Tomlin
Published 2005
Prepare the duck stock: Remove any excess fat from the duck bones and render down for another use (basic technique 1). Chop the bones into small pieces. Heat half the vegetable oil in a large, heavy-based frying pan over a medium heat, add the bones and cook until evenly brown. Drain in a colander. Place the same frying pan back on the heat and add the remain