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Duck stock

Ingredients 7
Servings 0


  • 1
    duck with giblets
  • oil, salt and milled black pepper
  • 1
    carrot, scrubbed
  • 3
    celery stalks
  • 1
    onion, peeled
  • 2
  • water


Remove giblets from cavity of duck. Wash giblets and wingtips, trim gizzard and set liver aside. Prepare roast duck (see recipe). Place giblets and wingtips in the roasting pan with a little oil, salt and milled black pepper. Sear over high heat on top of stove until a dark golden brow. Remove to a heavy-based saucepan. Add carrot, celery, onion, clove and 500 ml (2 cups) water. Simmer, covered, for 1 hour. Remove lid and simmer for 30 minutes, or until thick and reduced in volume (you should have 250 ml (1 cup)). Remove from stove and strain.

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