Easy recipe Duck Stock Recipe

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about one (about about twokg) whole duck sixtyml (one quarter cup) hoisin sauce (Recipes by ingridients sauce) about one teaspoon Chinese five spice (Recipes by ingridients spice) powder about two large brown onions, unpeeled, chopped about two large carrots, unpeeled, chopped three celery sticks, trimmed, chopped about two teaspoons olive oil (Recipes by ingridients olive oil) four.fiveL (eighteen cups) cold water (Recipes by ingridients water) four whole star anise (Recipes by ingridients anise) (see note) about two x sevencm cinnamon sticks, broken about ten whole black peppercornsStep about one Preheat oven to two hundred and twentyC. Briefly rinse the duck cavity with cold running. water (Recipes by ingridients water) Pat dry inside and out with paper towel. Prick the skin all over with a fine metal skewer (this helps the fat (Recipes by ingridients fat) drain from the duck while cooking and will give you a less fatty stock). Step about two Combine the hoisin sauce (Recipes by ingridients sauce) and Chinese five spice (Recipes by ingridients spice) in a small bowl. Place the duck, breast-side up, on a wire rack over a large roasting pan. Duck Stock Recipe. Use your hands to rub the hoisin mixture evenly over the duck. Duck Stock Recipe. Step three Combine the onion,, carrot (Recipes by ingridients carrot) celery and oil in a separate large roasting pan. Roast the duck in the preheated oven for about twenty minutes. Remove from oven and turn and baste with any pan juices. Duck Stock Recipe. Return duck to the oven, along with the pan of mixed vegetables, and roast for a further about twenty minutes. Turn the duck and roast for a further fifteen minutes or until the juices run clear when the thickest part of the thigh is pierced with a skewer and the vegetables are tender. Set aside for about thirty minutes or until the duck is cool enough to handle. Use a sharp knife to remove all the meat from the duck, discarding the skin. Place the duck meat in a bowl. Duck Stock Recipe. Cover with plastic wrap and place in the fridge to be used as required. Step four Place the duck bones and neck in a large stock pot. Duck Stock Recipe. Add the roasted vegetables,, water (Recipes by ingridients water) star, anise (Recipes by ingridients anise) cinnamon and peppercorns. Bring to the boil over medium heat. Use a fine slotted spoon or a fine metal sieve to remove any scum that rises to the surface (the scum needs to be skimmed as it can spoil the colour and flavour of the stock). Reduce heat to low and simmer, uncovered, for four hours, skimming the surface every about thirty minutes. Duck Stock Recipe. Step five Remove stock from heat and set aside for about one hour to cool slightly (its safer and easier to cool the stock before straining). Duck Stock Recipe. Place a fine sieve over a large bowl. Carefully ladle the stock into the sieve and drain. Duck Stock Recipe. Discard the solids left in the sieve. Repeat with remaining stock. Cool to room temperature. Step six Cover the stock with plastic wrap or store in an airtight container and place in the fridge. Once chilled, the fat (Recipes by ingridients fat) in the stock will set on the surface. Use a metal spoon to remove the layer of solid fat (Recipes by ingridients fat) from the top of the stock. Discard fat (Recipes by ingridients fat) and use the stock as required or transfer to freezerproof containers. Label, date and freeze for up to three months. Thaw overnight in the fridge.. Duck Stock Recipe.