Corpusfishing.com

Tyler · Site Admin Joined: 06 Mar 2006 Posts: 12841

I made duck stock from the leftover breast carcasses from last Saturday's duck hunt from this recipe.

https://www.epicurious.com/recipes/food/views/basic-duck-stock-51197610

I used gadwall, whistling ducks, teal and shoveler breast bones. It took all day and I ended up with about 48 ounces of good stock. It was very tasty but I am not sure I would do it again! It takes a while. Maybe a larger batch!

I soaked everything in ice and saltwater.

Then roasted the bones for close to an hour at 400 degrees.

Added veggies and roasted them in the duck fat left over from roasting the bones.

Then let that simmer for about six hours, seasoned with salt and poured the cooled stock into 32 ounce containers and froze for stews and soups, gumbo etc.
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Central Scrutinizer · Posted: Thu Jan 11, 2018 5:34 pm Post subject:

Can't go wrong with some Mirepoix.

I do a similar gig at Thanksgiving. Very rough chop Mirepoix is stuffed into the bird, and cooked accordingly. Then, after the feast, I harvest the veggies and they become the base for a egg noodle-based soup! Use the bones for a stock/+ any meat still left on the bones, and add some larger bird pieces.
Good stuff on a cold day.