12478 Makes 1½ Quarts Wed Aug 06 01:08:31 -0700 2008 Tue Feb 03 11:13:09 -0800 2009 Licensed http://www.chow.com/recipes/12478 Tue, 03 Feb 2009 19:13:09 GMT A good duck stock can be the basis for a slew of stews, ragouts, sauces, and soups. If you do not have sufficient duck pieces, use a mixture of duck and chicken bones. If you have cooked duck or chicken carcasses, use them, too. This stock can be stored in the refrigerator for 6 months or frozen for up to 1 year.

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Preheat the oven to 450°F. Break up or crack the carcasses, necks, and wing tips with a cleaver or mallet. Spread out pieces in a large, deep roasting pan and place in the hot oven. Brown the bones, turning them once or twice. This should take about 15 minutes.

Transfer the bones to a large stockpot. Add fresh cold water to cover and slowly bring to a boil.

Meanwhile, pour off all but 2 tablespoons fat from the roasting pan. Scatter the carrots, chopped onions, and white parts of leeks in the pan; toss to coat lightly with fat. Return to the oven for 30 minutes to brown, turning the vegetables from time to time.

Transfer the browned vegetables to a side bowl. Deglaze the roasting pan with the vinegar and wine, scraping up any brown bits that cling to the bottom and sides of the pan. Boil until reduced to ¾ cup. Add to the vegetables.

Preheat the broiler. Place the halved onion and tomatoes, cut sides up, on a small baking sheet and broil until nicely browned, 5 to 7 minutes. Remove and set aside.

When the water in the stockpot with the bones reaches a boil, begin skimming until only a little foam is left on the surface. Add the vegetables and juices in the bowl, the browned onion and tomato, the peppercorns, garlic, and herb bouquet. Simmer, partially covered, for 4 hours, skimming occasionally. If at any time the bones and vegetables are not covered with liquid, add enough water to cover.

Strain the stock through a sieve lined with several thicknesses of damp cheesecloth, pressing on the solids to extract as much liquid as possible. Chill until the fat congeals. Carefully remove all the fat.

Return the degreased stock to a heavy saucepan. Bring to a boil. Slide the pan half off the heat and cook at a slow boil, skimming often, for 25 minutes, or until reduced to 1½ quarts.

]]> http://www.chow.com Paula Wolfert 50 Main Carcasses, necks, and wing tips of 4 ducks

]]> 1 large onion, halved

]]> 1½ cups cubed carrots

]]> 2 medium onions, coarsely chopped, plus 1 large onion, halved

]]> 2 leeks, trimmed, halved, and cut into 1-inch pieces (white and green parts separated)

]]> 1 cup red wine vinegar

]]> ½ cup dry red wine

]]> 1 large tomato, halved, with skin and seeds

]]> 12 whole black peppercorns, lightly cracked

]]> 1 garlic clove, crushed gently

]]> Herb bouquet: 8 sprigs parsley, ¾ teaspoon fresh thyme leaves, and 1 imported bay leaf tied together in cheesecloth

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