This is a versatile stock that can be reduced and concentrated to make a broth for soup or can be turned into a sauce or become part of a stew. Duck is not a terribly inexpensive meat, so after you make something like a Duck Ragu, this is a great way to get the most out of your money spent and squeeze out another meal.
1 duck carcass, broken up
1 heaping teaspoon Chinese 5 Spice Powder
1 onion, peeled and halved
2 cloves garlic, peeled and smashed
2-3 half inch slices of ginger root, peeled
5-6 black peppercorns
1 tablespoon sea salt
6 cups cold water
Place duck carcass in a large stock pot and sprinkle with Chinese 5 Spice powder. Add onion, garlic, peppercorns, ginger and sea salt. Add enough cold water to just cover the duck, about 6 cups. Bring to a boil over medium heat, then lower heat to a simmer. Skim off any foam that rises to the top of the stock during cooking. Simmer on low for about 1 hour. When ready run stock through a fine mesh strainer. Once the carcass has cooled slightly, remove any meat that remains on the duck and set aside.
1 duck carcass, broken up
1 heaping teaspoon Chinese 5 Spice Powder
1 onion, peeled and halved
2 cloves garlic, peeled and smashed
2-3 half inch slices of ginger root, peeled
5-6 black peppercorns
1 tablespoon sea salt
6 cups cold water
Place duck carcass in a large stock pot and sprinkle with Chinese 5 Spice powder. Add onion, garlic, peppercorns, ginger and sea salt. Add enough cold water to just cover the duck, about 6 cups. Bring to a boil over medium heat, then lower heat to a simmer. Skim off any foam that rises to the top of the stock during cooking. Simmer on low for about 1 hour. When ready run stock through a fine mesh strainer. Once the carcass has cooled slightly, remove any meat that remains on the duck and set aside.
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