In preparation for making duck pot pies this weekend, my friend and I started some wild duck stock. My good friend is an avid hunter and we have hunted together our whole lives. Our fathers and grandfathers had always cooked great meals out of wild game, although very simply prepared. Recently we have began cooking a lot of wild game with classic culinary techniques and paying close attention to meat temperature and doneness. Here is the recipe for our wild duck stock.
Wild Duck Stock
4-5 wild ducks carcases, Breast, legs and wings removed.(we used mallards)
3 carrots, chopped
3-4 celery ribs, chopped
2 onions chopped
4-6 garlic cloves, bruised
4 bay leaves
bunch of thyme
bunch of parsley stems
Glug of olive oil
Salt
Pepper
Saute carrots, onion and celery for 5 minute in olive oil in a large stock pot.
Add a nice fat pinch of both pepper and salt while sauteing.
Add Garlic and Saute for 1 minute
Add duck carcases and other ingredients and fill water 3-5 inches over the ducks.
Keep heat regulated to just under a simmer. You don't want to see active bubbles in the pot but you should see a heft amount of steam coming out of the pot.
Start skimming white/grey foam or small particulate every 30 minutes starting after 1 hour of cooking
Cook for 10-20 hours depending on how rich you would like your stock
Strain stock through a fine Chinois when complete
Wild Duck Stock
4-5 wild ducks carcases, Breast, legs and wings removed.(we used mallards)
3 carrots, chopped
3-4 celery ribs, chopped
2 onions chopped
4-6 garlic cloves, bruised
4 bay leaves
bunch of thyme
bunch of parsley stems
Glug of olive oil
Salt
Pepper
Saute carrots, onion and celery for 5 minute in olive oil in a large stock pot.
Add a nice fat pinch of both pepper and salt while sauteing.
Add Garlic and Saute for 1 minute
Add duck carcases and other ingredients and fill water 3-5 inches over the ducks.
Keep heat regulated to just under a simmer. You don't want to see active bubbles in the pot but you should see a heft amount of steam coming out of the pot.
Start skimming white/grey foam or small particulate every 30 minutes starting after 1 hour of cooking
Cook for 10-20 hours depending on how rich you would like your stock
Strain stock through a fine Chinois when complete
