The Cookbook/Duck Stock: Difference between revisions
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'''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 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}}]] | |||
Latest revision as of 04:49, 5 July 2009
Duck Frame Stock
Ingredients
- Leftover bones from roast duck
- Pan drippings
- giblets (gizzard, heart, neck, skinned/peeled duck feet)
- 1 tsp salt (or to taste)
- 6 cups (1200ml) water
- 1/2 tsp vinegar
Procedure
- Cook everything in a tightly covered heavy stock 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.