Duck stock

Name: Duck stock
Ingredients: 2 bay leaves; vegetable oil; 1 knob ginger, sliced; 5 green onions, chopped; 1 head garlic, cut in half; 2 brown onions, chopped; 200 ml Chinese Shaoxing rice wine; 4 duck carcasses; 5 litres White Chicken Stock; handful of flat-leaf parsley; 1 teaspoon black peppercorns

Preparation info

Difficulty
Complex

Appears in

Spice

By Christine Manfield

Published 1999

About

Make duck stock when you have used the meat for another purpose — the bones have far too much flavour to throw out after one use only! A good stock to have on hand for making soups or a sauce, and necessary when making Five-spice Duck and Shiitake Mushroom Pies.

Ingredients

4 duck carcasses
200 ml Chinese Shaoxing rice wine
2 brown onions, chopped

Stock

Method

Preheat oven to 200°C and brown duck carcasses to render them of some of their fat, then deglaze pan with rice wine.

Sauté onion, garlic, green onion and ginger in a little oil in a stockpot until fragrant. Stir in bay leaves, peppercorns and parsley, then add browned bones and