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| − | {{ingredient}} | + | {{wikipedia::Duck Stock|Duck Stock}} |
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| − | '''Duck Frame Stock'''
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| − | == Ingredients ==
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| − | * Leftover bones from [[Cookbook:Roast Duck|roast duck]]
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| − | * Pan drippings
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| − | * [[cookbook:Giblets|giblets]] (gizzard, heart, neck, skinned/peeled duck feet)
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| − | * 1 tsp [[cookbook:salt|salt]] (or to taste)
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| − | * 6 cups (1200ml) [[cookbook:water|water]]
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| − | * 1/2 tsp [[cookbook:vinegar|vinegar]]
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| − | | |
| − | == Procedure ==
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| − | # Cook everything in a tightly covered heavy [[cookbook:stock pot|stock pot]] over medium heat until it reaches a full rolling [[cookbook:boil|boil]], then reduce heat and allow to [[cookbook:simmer|simmer]] for 1 1/2 hours.
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| − | # Drain liquid, discarding bones and reserving any meat.
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| − | == Notes ==
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| − | * Don't worry about the vinegar spoiling the flavor of the stock; it cooks out and helps leach nutrients such as calcium from the bones, leaving no vinegary odor/flavor behind.
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| − | [[Category:Stock recipes|{{PAGENAME}}]]
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| − | [[Category:Duck recipes|{{PAGENAME}}]]
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| − | [[Category:Recipes with metric units|{{PAGENAME}}]]
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