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Yield: 4 cups
Ingredients:
2 duck carcasses (about 4 pounds)
1 tablespoon vegetable oil
2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup chopped carrots
1 cup chopped celery
3 cups chopped yellow onions
1 head garlic, split in half
1/4 cup tomato paste
12 cups water
2 bay leaves
10 sprigs fresh thyme
5 sprigs fresh tarragon
8 sprigs fresh parsley
1 teaspoon black peppercorns
Method:
Break and crack the bones of the carcasses.
Heat the vegetable oil in a 6-quart stockpot over medium-high heat. Season the bones with 1 teaspoon of the salt and the black pepper. Add the bones to the pot and brown for about 10 minutes, stirring often. You can skip this step if using the carcasses of a roasted duck.
Add the carrots, celery, onions, garlic, and the remaining teaspoon salt. Cook until the vegetables are soft, about 5 minutes, stirring often.
Add the tomato paste and stir to mix. Cook for 5 minutes, stirring occasionally. Add the water. Put the bay leaves, thyme, tarragon, parsley sprigs and peppercorns in a piece of cheesecloth, tie it together with kitchen twine, and add it to the mixture and bring to a boil. Skim off any cloudy scum that rises to the surface. Reduce the heat to a medium and simmer, uncovered, for 3 hours.
Strain through a fine-mesh strainer and cool. Refrigerate overnight and remove any congealed fat from the surface. The stock can be stored in the freezer for 1 month.
This recipe was featured on the Everything But the Quack Episode of Emeril Green.
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