Duck Stock
A dark, reduced stock made from chicken bones and vegetables, used to season and add color to duck dishes.
Ingredients
chicken bones and chicken giblets (crushed)
1 kg
carrot (cut into 3–4 mm dice)
1
onion (insert 1 clove, then cut into 3–4 mm dice)
1
leek (medium-sized)
1
celery
1
garlic
1 clove
bundle of fresh herbs
1 bunch
salt
oil
to taste
Instructions
1
Prepare the ingredients
Crush the chicken bones. Peel the carrot and onion, then cut them into 3–4 mm dice. Prepare the herb bundle.
2
Brown the bones
Heat the oil over high heat in a large pot. Add the chicken bones and stir continuously until browned on all sides.
3
Add the vegetables
Once the chicken bones are browned, add the diced vegetables and cook until they are lightly browned as well.
4
Add water
Add 1 L of water, enough to cover the chicken bones and vegetables, then add the salt.
5
Simmer
Bring to a boil and skim off the foam, avoiding frequent skimming that could remove too much fat. Simmer gently for 1 hour.
6
Season
Add the pepper 10 minutes before turning off the heat.
7
Rest and strain
Let rest for 15 minutes, then strain. You should obtain about 25 cl of stock.
