Duck Stock

by TAG Editor

More stock. Can't get enough especially if it's a duck that needs to be made into stock.

Ingredients:
2 pounds cuck carcasses, including necks and backs
1 onion, quartered
2 carrots, peeled and cut in two
1 rib celery, cut in two
1 leek, white part only, cut in two lengthwise or one onion, cut in two
1 Bouquet Garni recipe
5 peppercorns
1 bulb of Roasted Garlic Recipe
1 gallon cold water

Put ingredients into a stockpot. Fill with water.

Cook on high heat until just before boil. Turn heat down to medium for a gentle simmer. Skim the scum from surface every 10 to 15 minutes for the first hour of cooking and then twice each hour for the next 2 hours. Add water to keep bones and vegetables covered. Simmer 6 to 8 hours.

Strain stock into another large stockpot or heatproof container discarding solids. Use immediately for another recipe or cool. Place in refrigerator overnight. It can be stored in refrigerator for 3 days or in freezer for up to 3 months .