Duck Stock …how to.
Duck Stock
Yields approximately 3 quarts.
Bones from two ducks.
3 c. Onion, large dice
1.5 c Carrots peeled, large dice
1.5 c. Celery, large dice
**Optional**
2 clove Garlic, smashed
10 Black Peppercorns
1 Bay Leaf
½ bunch Parsley Stems
Trim away any excess skin and fat from the bones. Cryovac, freeze and save for rendering when you have enough to make it worth your time. Include the wings and drumettes with the bones. The backs should be split into the pelvis and ribcage. Cut the ribcage into 3 sections. Split the pelvis lengthwise or across. Whatever is easiest for your skill level. Separate the scapulae from the torso and disconnect it from the drumette. You want to make the bones into similar size pieces that will fit nicely together in the pot. They don’t have to be perfect, but you will get more nutrients out of them when they are similarly sized.
Put the bones in an 8 quart pot.
Fill the pot with water. Swish the bones around and then drain. Repeat 3 times to remove any excess blood and debris.
Fill the pot with enough cold water to cover the bones by 2”. If you are using an 8 quart stainless steel pot it will be full above the handle rivets.
Put the pot on high and bring to a boil.
Stir the bones around and reduce the heat to low. You want the bones to simmer with a gentle movement. There will usually be one area in the surface of the liquid where the heat vents. I would expect the stock to simmer in just one area, usually the back of the pot, but it is the path of least resistance for the heat to pass through the bones.
Simmer for 2-2.5 hours.
Skim off the fat. Use a shallow spoon, so you remove the fat and not the stock.This rendered fat can be saved, cooled, and refrigerated. You can use it for many cooking projects in place of butter or olive oil. However, after the vegetables and aromatics are added that fat will have to be discarded. To save this “clean fat” , skim it into a small mason jar. Later after the veggies are added, I like to use a Red cup or I will cut the top off of an empty beer can and skim the fat off into that. When I am done I can discard the can or cup. Easy clean up.
Add the carrots, celery, and onions (and aromatics if you are using them). Turn the heat up to high to get it moving again and then reduce to the same slow lazy simmer.
Continue to cook for another 2-3 hours.
After 4-6 hours you will have extracted the collagen from the connective tissue and cartilage. Time is a good guideline, but I also want the drumettes and wings to be “falling apart” tender. This meat is good food. Once you are in this time frame and the meat is tender, turn off the heat and allow the stock to sit for 1-2 hours.
Using a pair of tongs, remove the bones to a sheet tray. Allow them to cool until you can handle them. Pick the meat from the bones. Cool and reserve. You can use this meat to make tacos, a sandwich, a pasta, or even a salad. Or you could use the stock as a base to create a soup.
Strain the stock through a fine sieve or cheesecloth. Cool in an ice bath and then cryovac in whatever volume makes sense for you. Freeze for 1-3 years. Alternatively you can “can” your stock in a Pressure Canner to make it stable at room temperature, but you will have to learn how to do that on your own.
