The Cookbook/Duck Stock: Difference between revisions
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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. | * 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}}]] | ||
Revision as of 12:27, 27 October 2006
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 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.