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Reede
01-09-2014, 12:12 PM
Okay, so I deboned and stuffed a duck, and I've got the bones/extras that I turned into stock. Looking for ideas on what to make from it?

Thanks.

Reed

apathetic
01-09-2014, 01:02 PM
I've tried it with a simple lentil soup with good results

seattle_lee
01-09-2014, 11:14 PM
Soup with white beans or lentils works great. Or just simmer some white beans it til the stock is dry, then serve with sauteed sausage.

Duck stock is also great for wild mushroom risotto. Or as a little kicker in coq au vin.

Chef Andy
01-09-2014, 11:16 PM
Soup with white beans or lentils works great. Or just simmer some white beans it til the stock is dry, then serve with sauteed sausage.

Duck stock is also great for wild mushroom risotto. Or as a little kicker in coq au vin.

This, also works great in cassoulet. Can use it to make a pan sauce for a duck breast as well.

seattle_lee
01-10-2014, 03:11 PM
Yeah, it is great is cassoulet. I have a once a winter ritual that works about like this: buy 5 or so ducks on the first weekend. Sautee the breasts for immediate consumption, confit the legs, make stock with the carcasses. Then make cassoulet, just in time for the next weekend's dinner!

Chef Andy
01-10-2014, 03:38 PM
Yeah, it is great is cassoulet. I have a once a winter ritual that works about like this: buy 5 or so ducks on the first weekend. Sautee the breasts for immediate consumption, confit the legs, make stock with the carcasses. Then make cassoulet, just in time for the next weekend's dinner!

I think I just might have to start doing that myself. I love duck.

cheflarge
01-10-2014, 05:04 PM
Makes a killer consomme'. Use ground venison &/or wild boar for the raft. Garnish with wild shrooms and maybe a nice duck quenelle and fresh herbs

chefjohnboyardee
02-05-2014, 06:05 PM
Makes a killer consomme'. Use ground venison &/or wild boar for the raft. Garnish with wild shrooms and maybe a nice duck quenelle and fresh herbs

Now I want some...