Posted on by rsung

Duck stock

Time: 10 min prep / 4 hours simmer
Servings: 1.5 cups
Rating: 5/5

Recipe adapted from Samin Nosrat’s Salt Fat Acid Heat stock recipe (pg 271)

INGREDIENTS

  • 1 duck carcas
  • 7 cups water
  • 2 carrots, long slices
  • 2 celery stalks, 5″ stalks
  • 1 onion, quartered
  • 5 cloves garlic
  • 2 bay leaves
  • 4 stems thyme
  • 1 tsp white vinegar
  • 1/2 tsp pepper

INSTRUCTIONS

  1. Chop all vegetables.
  2. In a large pot, bring duck and water to boil. Add in vegetables, herbs, vinegar, and pepper.
  3. Simmer uncovered for 4 hours. Add more water as necessary.
  4. Strain out vegetables, herbs, and meat. Store stock in fridge or freezer.

Thoughts
Easy to whip up on a weekend day when the stove can be running. I just saved the duck carcass until I had some time to make stock.