By Gary Keenan
When we cook a whole duck at home I become very excited I love duck in all shapes and forms. it is what happens after the duck is consumed that makes my taste buds start dancing.
There are many fantastic already made gourmet stocks on the shelves however I have not been able to find a good Duck stock though.
People seemed to be scared of making their own stocks, it really is a simple process and rewarding, so here’s my easy Duck stock recipe.
1 Duck carcass
1 med Onion (diced)
1 stick of Celery (diced)
1 Carrot (diced)
Salt and Pepper to season
Once you have removed everything you want off the Duck that you are having for dinner, place all the ingredients into a heavy based pot and cover with water, don’t forget to scrape the bits off the roasting pan along with any juices into your pot.
Bring to boil and then simmer for a couple of hours, if the water level drops too much add some more water to avoid any burning on the bottom of the pot.
Strain the contents of the pot keeping the liquid and discarding the carcass and other ingredients.
Pour the liquid into a clean pot and bring back to boil then to a simmer, reduce stock to about half.
Let cool and skim fat off the surface. At this stage some people would strain the stock through cheese cloth to produce a clear liquid, I choose not to as I like my Duck stock rustic.
Once stock is cooled place into an air tight container and place in the refrigerator over night.
Now this is the exciting part.
Take the stock from the refrigerator and remove the lid, there will be a thin layer of Duck fat on the top, gently scrape this off and this can be used to roast Potatoes or any veg for that matter.
The stock has now set like a jelly this stuff tastes amazing.
I use this to flavour my vegetables, soups, stir fry’s and some times I am really naughty and spread it over my toast, it is like heaven on a stick.