Duck Stock Not your average stock, but if you ever have a hold of duck carcasses, making this stock is a must. So good you can just drink. Reduce it further and make duck jus Duck bones - 1000 g Duck scraps - 400 g Onion - 1 sliced Leek - 1 chopped Carrot - 1 peeled and sliced Celery - 1 chopped Garlic - handful Thyme - handful Tomato paste - 1 tbsp White wine - half cup Madeira - half cup Water - 1500 ml Neutral fat or duck fat to get it going Preheat oven to 400F, add bones and roast until deep brown color, about an hour. Remove and set aside In a large pot, get it on high heat and add a spoon of duck fat or neutral oil. One smoking add your duck scraps and brown on all sides, try not to move it so much. Next add your mirepoix, and caramelize further, adding more fat if needed. Make sure enough fat is present so it doesn’t dry out and burn. Add your tomato paste, mix and fry a few more minutes. Deglaze with the white wine and Madeira, reducing all the way down and scraping the bottom as you go. Add your bones, along with the drippings, cover completely with water or chicken stock, enough to cover by 2 inches. As the scum rises to the surface, continually skim off. Once boiling, reduce to a gentle simmer and cook 4-5 hours. Strain stock through a fine sieve, and cover partially with plastic wrap and refrigerate overnight. -the next day, remove fat, don’t throw away, it’s duck fat. And you’re left with beautiful high quality duck stock. Bone apple tea #duckstock #asmrfood #chef #foodtiktok #recipe #stock