Duck stock

I wanted to make duck breast on for Christmas, but my grocery store only had whole duck, so I decided to break down the duck into breasts, legs and thighs. Here's the 5.4 lb. duck as I was getting started.

The important parts, vacuum sealed and ready to freeze.

This left the carcass and wings, and decided to make duck stock and also render some duck fat.

Here are the bones in a roasting pan after roasting for 30 minutes at 425°F.

When making chicken stock I remove the skin to reduce the amount of fat in the stock, but for the duck stock I'm going to chill and skim off the fat and save it, so the more fat the better.

There's also an onion, stalk of celery and one carrot, diced. And 40 oz. of water. Bring to a boil and skim off any foam.

Lower the heat to simmer, cover, and cook for 3 or more hours.

When done, set the whole pot in a sink of cold water, uncovered, until it's cool enough to handle comfortably.

Separate the liquid from the solids. Put a colander over a 64 oz. Pyrex measuring cup and put the whole thing in the sink. Slowly pour the liquid into the colander, then eventually dump the whole contents into the colander. If you just dump the whole thing in at once, you'll probably fill the colander up so high that the stock starts draining outside the measuring cup instead of into it.

When I make chicken stock I pick through for the meaty bits and save them for chicken soup, but I skipped that step here.

Even though my stove was on the lowest setting I lost a lot of liquid! I only got about 8 oz. of stock and a couple ounces of fat. I can always add liquid when I use it. I'm going to have to start making stock on the induction hot plate, instead.

ate.2012.12.19.c5.jpgRefrigerate until the fat separates and solidifies. Skim the clean duck fat off the top and store in an airtight jar in the refrigerator.

I'm not sure what I'm going to use it for yet, and I'm not sure it was worth all of the work, but we'll see!