Dark, Rich Duck Stock

Name: Dark, Rich Duck Stock (Fond de Canard)
Yield: Makes 1½ Quarts
Cuisine: France
Ingredients: 1 large onion, halved; Carcasses, necks, and wing tips of 4 ducks; Herb bouquet: 8 sprigs parsley, ¾ teaspoon fresh thyme leaves, and 1 imported bay leaf tied together in cheesecloth; 1 garlic clove, crushed gently; 12 whole black peppercorns, lightly cracked; 1 large tomato, halved, with skin and seeds; ½ cup dry red wine; 1 cup red wine vinegar; 2 leeks, trimmed, halved, and cut into 1-inch pieces (white and green parts separated); 2 medium onions, coarsely chopped, plus; 1½ cups cubed carrots

Fond de Canard

Preparation info

Makes
1½
Quarts

Difficulty
Medium

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

A good duck stock can be the basis for a slew of stews, ragouts, sauces, and soups. If you do not have sufficient duck pieces, use a mixture of duck and chicken bones. If you have cooked duck or chicken carcasses, use them, too. This stock can be stored in the refrigerator for 6 months or frozen for up to 1 year.

Ingredients

Carcasses, necks, and wing tips of 4 ducks
1 large onion, halved

Europe
France
Stock
Gluten-free

Method

Preheat the oven to 450°F. Break up or crack the carcasses, necks, and wing tips with a cleaver or mallet. Spread out pieces in a large, deep roasting pan and place in the hot oven. Brown the bones, turning them once or twice. This should take about 15 minutes.