Follow these steps for perfect results
duck carcasses
minced
carrot
minced
onion
minced
celery
garlic
bay leaf
tomato paste
black peppercorns
white wine
water
Mince duck carcasses, carrot, onion, and celery.
Saute or fry the minced duck bones, carrot, onion, and celery in a large skillet until browned.
Deglaze the skillet with white wine and transfer the mixture to a stock pot.
Add garlic, bay leaf, tomato paste, black peppercorns, and sufficient water to cover all ingredients by 2 inches.
Bring to a boil, then reduce heat to simmer.
Skim off any foam and fat occasionally during simmering.
Continue simmering until the stock has reduced to half its original volume.
Strain the stock and reserve for future use.
Expert advice for the best results
For a richer flavor, roast the duck carcasses before using.
Do not over-reduce the stock, as it can become too salty.
Everything you need to know before you start
15 minutes
Can be made several days in advance.
Serve in a clear bowl to show the color and clarity.
Use as a base for French onion soup
Use to braise short ribs
Earthy notes complement the stock.
Discover the story behind this recipe
Essential component of classic French cuisine.
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