| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Duck carcasses; (about 4 pounds) |
| 1 |
tb |
Olive oil |
|
|
Salt |
|
|
Freshly ground black pepper |
| 3 |
c |
Chopped onions |
| 1 1/2 |
c |
Chopped carrots |
| 1 1/2 |
c |
Chopped celery |
| 1 |
|
Head of garlic; split in half |
| 6 |
|
Bay leaves |
| 1 |
c |
Dry red wine |
| 1/4 |
c |
Tomato paste |
|
|
About 3 quarts water |
| 10 |
|
Sprigs of fresh thyme |
| 8 |
|
Sprigs fresh parsley |
| 1 |
ts |
Black peppercorns |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIB01, SMOKIN' SOUPS, STEWS AND RAGOUTS
Duck Stock: Break and crack the carcass. In a large stock pot, heat the
vegetable oil. Season the bones with salt and pepper. Add the bones to the
pot and brown for about 10 minutes, stirring often. Add the onions,
carrots, celery, garlic, and bay leaves. Season the mixture with salt. Cook
until the vegetables are soft, about 5 minutes, stirring often. Add the
wine and tomato paste and stir to mix. Cook for 5 minutes, stirring
occasionally. Add the water. Put the thyme, parsley sprigs, and peppercorns
in a piece of cheesecloth, tie it together with kitchen twine, and add it
to the mixture. Bring the mixture to a boil. Skim off any cloudy scum that
rises to the surface. Reduce the heat to medium and simmer, uncovered, for
3 hours. Strain through a fine-mesh strainer and cool. Refrigerate
overnight and remove any congealed fat from the surface. The stock can be
stored in the freezer for 1 month.
Yield: about 6 cups
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 22, 1998
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