Duck Stock

I’m making duck stock today, for some cabbage and meatball soup based on a recipe by my friend Alison, which I plan to make later—I will post the entire recipe when done. Alison’s broth calls for a combination of meats, but since I found myself with about a dozen duck carcasses (thanks to cousin Don), I decided to use just those. I put about 6 frozen carcasses in my big stock pot and stuck them in a 350 degree oven while I ate breakfast and read the paper—about hour or so. Then I added the following ingredients to the browned bones for the broth.

The Duck Stock
The browned duck carcasses
1 chopped carrot
1 quartered onion
2 celery stalks, with leaves (from the garden!)
Several sprigs of parsley
2 bay leaves
About 6 cloves of garlic, unpeeled
¼ cup of dried porcini bits, well rinsed (if you have them)
¼ to ½ cup of pureed tomatoes (I used some from last summer, frozen)
1 tsp. thyme
1 tsp. salt
Ground pepper
Cold water to cover

The broth should simmer for at least two hours, more if you have time. This is best made a day ahead (or longer and frozen). Strain the broth, saving any meat for the dog or cat! If you have time, cool the broth and spoon off any fat that rises to the surface.