Peking Duck Stock

WP_20130429_010

bones and skin from one Peking duck

2 carrots

1 onion

1 bunch of parsley

2 bay leaves

1 tsp peppercorns

water to cover

Put all ingredients in a large stock pot and cover with water.  Cook over medium heat for two hours.  Adjust heat so the stock does not boil too much, just a slow boil/simmer.

Let cool, then strain the stock.  Throw away solids.

There will be a lot of fat so you will need to de-fat the stock.  If you do not have a de-fatter, let the stock cool so the fat turns into a solid, then take it off.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s