*  Exported from  MasterCook  *
                          DUCK STOCK - MASTER CHEFS
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Basics                           Stocks
                 Masterchefs                      New york
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5       lb           Duck, parts, (backs,
                         -- necks, carcasses, and
                         -- giblets), (no livers)
    2       lg           Onions, coarsely chopped
    2       md           Carrots, peeled, trimmed
                         -- coarsely chopped
    2       lg           Celery, stalks, with leaves,
                         -- trimmed, coarsely chopped
    2                    Garlic, cloves, crushed
    1       bn           Parsley, stems
    2                    Thyme, sprigs, OR
    1       pn           Thyme, dried
    1                    Bay leaf
      1/2   ts           Salt, coarse
    6                    Peppercorns
        Wash duck parts well and place them in a large
        Add cold water to cover by about 2 inches and
   slowly bring to a boil, skimming all of the froth from
   the surface as it forms.
        Lower the heat and add all of the remaining
   ingredients except the peppercorns.  Simmer,
   uncovered, for 3 hours.  Add water as needed to cover
   the ingredients and skim when necessary.
        Add peppercorns for the last fifteen minutes of
   the simmering process.
        Strain the “soup” into a large bowl through a
   colander lined with a double layer of dampened
   cheesecloth.  Gently press the solids to extract all
   of the liquid possible.
        Discard the solids and cool the liquid to room
        Refrigerate until chilled and lift off the solid
   fat that forms at the surface.  Discard the fats.
        Pour the stock into containers for storage, label
   and date.
        Stock keeps for about 3 days in the refrigerator,
   and up to six months in the freezer.
        Yield: 3 to 4 quarts
        Source:  New York’s Master Chefs, Bon Appetit
        :  Written by Richard Sax, Photographs by Nancy
        :  The Knapp Press, Los Angeles, 1985
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