Peking Duck Stock


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.


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