Duck Stock

Chop the carcasses of the ducks, the cooking steps and the giblets. Add the giblets only towards the end of the cooking time.

Preheat the oven with the fat pan to 250 °C. Roast the duck parts on the hot baking tray. Turn once to the other side and roast for 20 minutes.

Rinse, clean and roughly chop the vegetables. Extinguish the bones with half of the red wine and add the vegetables. Add the bay leaves. Roast for another half hour.

Transfer the entire contents of the pan into a large saucepan. Dissolve the drippings with hot water, add the spices and culinary herbs. Cover the contents of the pot with the remaining red wine and water, simmer on low heat for 4 hours.

Pour the duck stock through a fine sieve and refrigerate. Then remove the fat and reheat the stock for use.

Concentrated but unclarified, or else boiled down to a glace (meaning that it gels as it cools), it can be used to make a wonderful sauce.

Duck stock is easy, takes time, and is suitable for freezing.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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