The Cookbook/Duck Stock - Revision history

wikademia>Wikademia: moved Beta:The Cookbook/Duck Stock to The Cookbook/Duck Stock over redirect

2009-07-05T04:49:01Z

moved Beta:The Cookbook/Duck Stock to The Cookbook/Duck Stock over redirect

← Older revision	Revision as of 04:49, 5 July 2009
(No difference)

wikademia>Wikademia: moved The Cookbook/Duck Stock to Beta:The Cookbook/Duck Stock

2009-06-12T08:08:58Z

moved The Cookbook/Duck Stock to Beta:The Cookbook/Duck Stock

← Older revision	Revision as of 08:08, 12 June 2009
(No difference)

wikademia>Wikademia at 20:09, 18 May 2009

2009-05-18T20:09:41Z

← Older revision		Revision as of 20:09, 18 May 2009
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	~~{{ingredient}}~~

	'''Duck Frame Stock'''		'''Duck Frame Stock'''

wikademia>Wikademia: moved Cookbook:Duck Stock to The Cookbook/Duck Stock

2009-05-18T20:09:33Z

moved Cookbook:Duck Stock to The Cookbook/Duck Stock

← Older revision	Revision as of 20:09, 18 May 2009
(No difference)

wikademia>Wikademia: 5 revisions

2009-04-18T21:12:26Z

5 revisions

← Older revision	Revision as of 21:12, 18 April 2009
(No difference)

wikademia>Mike Hayes at 21:28, 26 August 2008

2008-08-26T21:28:11Z

← Older revision		Revision as of 21:28, 26 August 2008
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	{{~~recipe~~}}		{{ingredient}}

	'''Duck Frame Stock'''		'''Duck Frame Stock'''
Line 6:		Line 6:
	* Leftover bones from [[Cookbook:Roast Duck\|roast duck]]		* Leftover bones from [[Cookbook:Roast Duck\|roast duck]]
	* Pan drippings		* Pan drippings
	* [[cookbook:Giblets\|~~Giblets~~]] (gizzard, heart, neck, skinned/peeled duck feet)		* [[cookbook:Giblets\|giblets]] (gizzard, heart, neck, skinned/peeled duck feet)
	* 1 tsp [[cookbook:salt\|salt]] (or to taste)		* 1 tsp [[cookbook:salt\|salt]] (or to taste)
	* 6 cups (1200ml) [[cookbook:water\|water]]		* 6 cups (1200ml) [[cookbook:water\|water]]

wikademia>Gentgeen: wikified

2007-01-19T18:50:57Z

wikified

← Older revision		Revision as of 18:50, 19 January 2007
Line 1:		Line 1:
	{{recipe}}		{{recipe}}

	Duck Frame Stock		'''Duck Frame Stock'''

	== Ingredients ==		== Ingredients ==
	* Leftover bones from [[Cookbook:Roast Duck\|roast duck]]		* Leftover bones from [[Cookbook:Roast Duck\|roast duck]]
	* Pan drippings		* Pan drippings
	* Giblets (gizzard, heart, neck, skinned/peeled duck feet)		* [[cookbook:Giblets\|Giblets]] (gizzard, heart, neck, skinned/peeled duck feet)
	* 1 tsp salt (or to taste)		* 1 tsp [[cookbook:salt\|salt]] (or to taste)
	* 6 cups (1200ml) water		* 6 cups (1200ml) [[cookbook:water\|water]]
	* 1/2 tsp vinegar		* 1/2 tsp [[cookbook:vinegar\|vinegar]]

	== Procedure ==		== Procedure ==
	# Cook everything in a tightly covered heavy pot over medium heat until it reaches a full rolling boil, then reduce heat and allow to simmer for 1 1/2 hours.		# 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.
	# Drain liquid, discarding bones and reserving any meat.		# Drain liquid, discarding bones and reserving any meat.

	== Notes ==		== Notes ==
	* 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.		* Don't worry about the vinegar spoiling the flavor of the stock; it cooks out and helps leach nutrients such as [[cookbook:calcium\|calcium]] from the bones, leaving no vinegary odor/flavor behind.

	[[Category:Stock recipes\|{{PAGENAME}}]]		[[Category:Stock recipes\|{{PAGENAME}}]]
	[[Category:Duck recipes\|{{PAGENAME}}]]		[[Category:Duck recipes\|{{PAGENAME}}]]
	[[Category:~~Recipes_with_metric_units~~\|{{PAGENAME}}]]		[[Category:Recipes with metric units\|{{PAGENAME}}]]

wikademia>Xania: metrication

2006-10-31T22:27:10Z

metrication

← Older revision		Revision as of 22:27, 31 October 2006
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	* Giblets (gizzard, heart, neck, skinned/peeled duck feet)		* Giblets (gizzard, heart, neck, skinned/peeled duck feet)
	* 1 tsp salt (or to taste)		* 1 tsp salt (or to taste)
	* 6 cups water		* 6 cups (1200ml) water
	* 1/2 tsp vinegar		* 1/2 tsp vinegar

Line 20:		Line 20:
	[[Category:Stock recipes\|{{PAGENAME}}]]		[[Category:Stock recipes\|{{PAGENAME}}]]
	[[Category:Duck recipes\|{{PAGENAME}}]]		[[Category:Duck recipes\|{{PAGENAME}}]]
			[[Category:Recipes_with_metric_units\|{{PAGENAME}}]]

wikademia>Herbythyme: alpha cats

2006-10-27T12:27:05Z

alpha cats

← Older revision		Revision as of 12:27, 27 October 2006
Line 18:		Line 18:
	* 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.		* 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.

	[[Category:Stock recipes]]		[[Category:Stock recipes\|{{PAGENAME}}]]
	[[Category:Duck recipes]]		[[Category:Duck recipes\|{{PAGENAME}}]]

wikademia>Kellen: move from Cookbook:Duck, cleanup

2006-07-24T22:59:04Z

move from Cookbook:Duck, cleanup

New page

{{recipe}}

Duck Frame Stock

== Ingredients ==
* Leftover bones from [[Cookbook:Roast Duck|roast duck]]
* Pan drippings
* Giblets (gizzard, heart, neck, skinned/peeled duck feet)
* 1 tsp salt (or to taste)
* 6 cups water
* 1/2 tsp vinegar

== Procedure ==
# Cook everything in a tightly covered heavy pot over medium heat until it reaches a full rolling boil, then reduce heat and allow to simmer for 1 1/2 hours.
# Drain liquid, discarding bones and reserving any meat.

== Notes ==
* 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.

[[Category:Stock recipes]]
[[Category:Duck recipes]]