Quote:
Originally Posted by cdcox
I started with 2 ducks and made separate meals from the breasts and thighs. Everything else went into the stock including the giblets. You can see pictures in 2574 and 2575. I browned everything except the wings. I always do this by the seat of my pants, but here it is the best I can remember.
Roast at 425 (I used the convention roast setting on my oven):
2 duck carcasses less wings
One yellow onion cut in chunks
1/2 red onion (I happened to have one) chunked
4 small/med carrots
3 ribs celery plus leaves
Couple cloves of garlic.
Toss vegetables in a little olive oil. Add duck pieces on top. Roast for an hour turning the duck pieces once halfway through.
Add the wings to cold water in a large stock pot and bring to a boil. I added enough water to cover everything once it was added. Skim grey foam off the top. Add roasted veg and duck pieces. Use hot liquid from stockpot to deglaze roasting pan.
Add:
a handful of italian parsley
two bay leaves
Black peppercorns
Thyme rosemary oregano
Simmer for 4 hours.
Strain and cool. Skim fat off the top after cooling. Made 9 cups-- when I make stock I generally don't have a target volume in mind. I just take whatever the ingredients give me.
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Where are the plucked feathers and webbed feet?
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Hello, Bearcat. Two Questions: Are you Malcor? Because call-out threads don't get moved to the Romper Room, but asking who Malcor is, as in being mult was moved there. Only a mod can do that. Why is DC getting over-moderated these days?
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