In article >, (Herself)
writes:

>PENMART01 > wrote:
>
>> Herself wrote:
>> >
>> >To make duck stock, is it basically the same as chicken stock?
>>
>> Essentially the same recipe/procedure... plenty of info available on the
>net,
>> he
>> http://www.meilleurduchef.com/cgi/md...ce/fond_canard
>> _ill.html
>
>That's the site I was looking at :-).
>
>><STRONG>Duck stock is best produced with uncooked parts</STRONG>,
>>then chilled and defatted... duck fat is excellent for many recipes,
wonderful
>>as a spread on bread instead of butter.
>
>Hmmm...I have the cooked bones from the duck, plus the raw backbone and
>wings from trimming it. Should they all be roasted together? No,
>that's silly...roast the raw, add the cooked just to bring out a little
>flava, then do. Sound right?

See above. Yes, you can mix in the roasted frame but then it won't taste much
like duck stock. I lived most of my life on Lung Guyland, where fresh LI
Duckling is plentiful and cheap... I always deboned the ducks, cooked the meat
on it's own (usually grilled) and made stock from the raw frames. There's not
much solid meat on duck anyway, more than 2/3 is frame and fat. I would get
3-4 ducks to feed six so it would be a shame not to make stock from all that
carcass. I use the skimmed fat fro all sorts of things, especially great as
shortening for rustic breads and pie crusts.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
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"Life would be devoid of all meaning were it without tribulation."