Brown duck stock (home version)
French Cooking Academy · ♥ 924 likes · 36.8K views · 10 min video
Read about bones, backs and carcass in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 700–1000 g duck bones
- 50 g carrots
- 50 g onion
- 5 whole parsley stalks
- 2 sprigs thyme
- 4 leaves sage
- 1 tbsp rosemary
- 2 whole bay leaves
Roughly chop the carrots and onions to roughly the same size for the mirepoix.
- ½ tbsp oil
Heat half a tablespoon of oil in a stock pot on very high heat and brown the bones on their own, no salt or pepper, about 10 minutes, covered; avoid burning.
Browning the bones on a home stove
Lower the heat, add the onions and carrots, mix and cook on rather low heat 5 to 10 minutes, until they sweat.
- wine
Raise the heat a little, add half a glass of white wine to deglaze, and reduce to a few tablespoons.
- 1 cup off-the-shelf duck stock
- 1 cup water
Add one cup of bought duck stock and one cup of water, mix, and bring toward the boil.
Liquid and aromatics
- peppercorn
- juniper berries
Add the peppercorns, juniper berries, parsley stalks, thyme, sage leaves and the rest of the herbs; mix.
When the boil returns, cover leaving a two-finger gap so it can still evaporate, and simmer very gently 40 minutes to an hour (40 minutes here).
Do not salt a stock unless it will be used immediately. Keep it liquid if it will be reheated and reduced later; reduce it toward an hour only if using it straight away.
Remove the bones to a tray, strain the stock into another container and let it cool.