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–+ servings
duck stock with fat layer in a bowl

Natural Duck Stock

Richard
Make your own duck stock with fat for your Christmas roasties.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Ingredients
Cuisine 🇬🇧 British
Servings 0.5 Litres
Calories 3 kcal
How Difficult Average

Ingredients
  

  • 1 Duck carcass uncooked
  • 1 tbsp Mixed Herbs

Instructions
 

  • Dismember the duck carcass and chop it into 2.5cm pieces making sure all the bones are split. This releases the natural gelatine.
  • Put the chopped carcass into a large pan with the herbs. Cover with cold salted water and bring to a boil, reduce the heat, and simmer gently for 2 hours.
  • Strain the resulting stock into a smaller pan. Bring to a boil, reduce the heat and simmer until reduced by half.
  • Allow to cool a little, and pour into a suitable container, such as a pyrex bowl. Once at room temperature place into the fridge and leave overnight.
  • Remove from the fridge, you will now have a gel-style stock with a fat layer on top. Carefully remove the fat layer, this is great for the roasties.
  • Keep in the fridge or freeze for later use.

Nutrition

Calories: 3kcalCarbohydrates: 1gProtein: 0.2gFat: 0.1gSaturated Fat: 0.02gFiber: 0.3gSugar: 0.1g
Keyword duck, stock
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