Name: Basic Duck Stock
Cook time: Prep time: 20 minutes
Total time: Cook time: 6 hours
Yield: Makes about 6 quarts
Ingredients: Carcasses of 4 to 6 wild ducks, 2 to 3 wild geese, or 1 to 2 domestic ducks or geese, including wing tips, neck, and innards (not the liver), if possible; Vegetable oil, for coating; Kosher salt; 1 pig's foot or 20 duck or chicken feet (optional); 1 large yellow or white onion, chopped; 1 large carrot, sliced; 2 celery stalks, chopped; 4 cloves garlic, chopped; 1/2 ounce (about 1 handful) dried mushrooms (any kind); 1 tablespoon black peppercorns; 1 tablespoon juniper berries (optional); 3 bay leaves; 1 large sprig rosemary; Tops from 1 fennel bulb (optional); Stems from 1 bunch flat-leaf parsley, chopped; 10 fresh sage leaves, chopped; 1 tablespoon dried or fresh thyme

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This is my standard duck or goose stock. It is the stock that I call for in the recipes in this book. In other words, you need to make lots. Every time you get a carcass, save it for stock. If you dont have a lot of ducks around at one time, save them up for future rounds of stock making. You can chop up the carcasses before freezing, so they take up less space.

Make this stock when you have a day off, as it takes all day. The good news is that you will be rewarded with 4 quarts or more of rich stock that is a perfect base for stews, soups, or wintertime risottos or polenta—or even eaten on its own as a clear soup.

Recipe notes

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