This simple stock is the foundation of many wonderful sauces and soups. Learn to make this and you can cook almost any main course.

Duck Stock

Duck Stock
Recipe type: Stocks and Foundation Sauces
Serves: 2 cups
  • carcass from 5 pound ducks); broken up
  • 1 onion; in large chunks
  • 2 parsley sprigs
  • 1 carrot; washed thoroughly and quartered
  • 1 celery rib with leaves
  • dash salt
  • 12 peppercorns, crushed
  1. Combine all in a large kettle and add water to cover.
  2. Bring to a boil and simmer, loosely covered, for 1 hour.
  3. Strain and reduce liquid by boiling to 2 cups.
  4. This recipe yields 2 cups of stock.
Recipe Source: THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight
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