See Also: How to Render Duck Fat

Ingredients:

Carcass from 1 duck including neck, backs, and wings
2 medium carrots
1/2 fennel bulb or 1 large celery stalk
2 garlic cloves (whole and in skin)
1 bn Parsley
2 Sprigs Thyme
2 Sprigs Rosemary
2 T tomato paste
5 dried shitake mushroom stems (optional)
1 Bay Leaf
1/2 tsp. Coriander Seeds
1/2 tsp. Fennel Seeds
1/2 tsp. Black Peppercorns

		Starting with a whole duck saves money.
		Cut up the duck.... You can use breasts for excellent crispy duck breasts (See recipes below)... legs for confit or rillettes... Chop up the wings, neck and body for the stock
		Bake at 450 F turning every 10 minutes to ensure browning on all sides. When browned add to stock pot
		While the carcass is cooking ...coarsely chop: carrots, fennel, leeks, onion. Add a few dried shitake mushroom bottoms (and tops if available), whole garlic, coriander seeds, fennel seeds, bay leaf, black peppercorns. Add 1 tablespoon of duck fat or olive oil and sweat the vegetables. For a darker stock add tomato paste and allow for a slight caramelization... Add water to stop the cooking...
Add the duck pieces to the stock pot with the vegetables. Pour off and discard any fat left behind. Deglaze the surface using a wooden spoon to collect the caramelized bits of duck. Add the liquid to the stock pot. Cover the ingredients in the pot with liquid and bring to a boil. Skim any scum that rises to the top. Then lower the flame till just a few bubbles appear. Continue to cook the stock partially covered for 3 hours.

Allow the stock to cool then pass through a course sieve pressing on the meat and vegetables to remove all the juices.

Stock will hold for 3 days in the refrigerator but will keep for over a month in the freezer.

Stock will last for a couple of months in the freezer if properly stored...We recommend pouring the stock into freezer trays, popping them when frozen into heavy duty freezer bags.