To make duck stock, is it basically the same as chicken stock? And then
a demi-glace is stock reduced by half?

Just need to make sure I don't screw this up... :-)
--
'Tis Herself

Herself wrote:

> To make duck stock, is it basically the same as chicken stock? And then
> a demi-glace is stock reduced by half?

Duck stock will be more fatty than chicken stock and typically less
gelatinous.

Demi-glace is not just reduced stock. There's a limit to how much a
bird stock can be reduced because the longer it cooks, the more flavor
is lost. That's why beef and veal stocks are long-cooked and bird
stocks aren't. Same for seafood stocks. Short cooking times.

There is not true poultry demi-glace because it can't endure the
lengthy cooking necessary. The best you'll do is to make a proper
roux-thickened stock (skimmed as needed or use a pure starch like corn
or potato, with some seasoning as for Espagnole sauce), add an equal
volume of plain stock to it and reduce it to the original volume.
That's closer to a real demi-glace and it should be reasonably rich.

Pastorio

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

>And then a demi-glace is stock reduced by half?

Preparing a true demi glace is a bit more involved than a simple reduction...
but there is no reason one couldn't reduce any stock to intensify flavor and to
conserve storage space. Duck stock is best produced with uncooked parts, then
chilled and defatted... duck fat is excellent for many recipes, wonderful as a
spread on bread instead of butter.


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

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 :-).

> Duck stock is best produced with uncooked parts, 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?
--
'Tis Herself

While I think most CIA instructors would agree with Bob, I have had
wonderful success over the years making duck Dimi (except for the one time I
did it overnight and my temp was too high and the water boiled off and I
almost burnt down my house...).
Short version:
Roast the bones (even if already cooked) at 500 for approx 40 mines until
VERY brown.
in a stock pot: brown celery, carrots, onion (or leek), garlic, pepper corns
after all are nicely colored, add 1.5 teaspoons - table spoon of tomato
paste.
Deglaze with about 1/4 cup of wine and cook until almost dry.
Add bouquet garni (thyme, bay, etc)
toss in the bones, cover with COLD water and bring up to a simmer slowly.
Often I do not care to make a perfectly clear stock and just let it boil
away.
After about 6 hours you have something that is pretty much duck stock. I
strain the bones and veggies, and return the stock to heat and reduce it to
like 1.5 cups of liquid. That is pretty much duck dimi and its very rich and
tasty. As little as a spoonful finishes sauces very nicely. You can also
reconstitute it into lighter stock rather easily.

If you are just making stock, omit the tomato paste and wine....

Good luck!
-N



"Herself" > wrote in message
...
> To make duck stock, is it basically the same as chicken stock? And then
> a demi-glace is stock reduced by half?
>
> Just need to make sure I don't screw this up... :-)
> --
> 'Tis Herself

"Nick" <npdweb@nick-dawson.[removeme]com> wrote:

> Roast the bones (even if already cooked) at 500 for approx 40 mines until
> VERY brown.

I still have some raw bits (backbone, wings)...should I toss those in to
roast as well?

> If you are just making stock, omit the tomato paste and wine....

Would it be horrendous if I left out the tomato paste? We're a
tomato-free household (yeah, I know...kills me sometimes).
--
'Tis Herself

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
````````````
"Life would be devoid of all meaning were it without tribulation."

Nick wrote:

> While I think most CIA instructors would agree with Bob,

Demi-glace is a classic technical term. It has a very specific
culinary meaning. It's a "half-glaze" or not fully concentrated
combination of an Espagnole sauce and additional stock. A true demi
is made one way. What you describe below is a simple reduction. Not a
bad thing, just not a demi-glace. It may well taste good, may well be
thick and may well please you. But it isn't demi-glace.

It's like saying you made a wonderful creamed corn by cooking green
beans in a creamy sauce base.

What you describe below is a classic roasted poultry stock with one
flaw - no meat. It's an attempt to make a fonds brun (brown stock)
with duck bones alone. The bones will provide some flavor, but the
greatest percentage of the flavor and body will come from the meat.
Cooking it for 6 hours will diminish the finished flavor. Typical
poultry stock is cooked for 3 hours or less because it doesn't get
better with long cooking.

Pastorio

> I have had
> wonderful success over the years making duck Dimi (except for the one time I
> did it overnight and my temp was too high and the water boiled off and I
> almost burnt down my house...).
> Short version:
> Roast the bones (even if already cooked) at 500 for approx 40 mines until
> VERY brown.
> in a stock pot: brown celery, carrots, onion (or leek), garlic, pepper corns
> after all are nicely colored, add 1.5 teaspoons - table spoon of tomato
> paste.
> Deglaze with about 1/4 cup of wine and cook until almost dry.
> Add bouquet garni (thyme, bay, etc)
> toss in the bones, cover with COLD water and bring up to a simmer slowly.
> Often I do not care to make a perfectly clear stock and just let it boil
> away.
> After about 6 hours you have something that is pretty much duck stock. I
> strain the bones and veggies, and return the stock to heat and reduce it to
> like 1.5 cups of liquid. That is pretty much duck dimi and its very rich and
> tasty. As little as a spoonful finishes sauces very nicely. You can also
> reconstitute it into lighter stock rather easily.
>
> If you are just making stock, omit the tomato paste and wine....
>
> Good luck!
> -N
>
>
>
> "Herself" > wrote in message
> ...
>
>>To make duck stock, is it basically the same as chicken stock? And then
>>a demi-glace is stock reduced by half?
>>
>>Just need to make sure I don't screw this up... :-)
>>--
>>'Tis Herself
>
>
>

PENMART01 > wrote:

> 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.

Hmmm...okay, I think I get it now.

I had a college roommate from Ronkonkoma. I just like saying the name
of that town. :-)

We've saved all the fat (in the freezer right now), and the duck bits
are in there too. So I just need to get my act together.

Thanks.
--
'Tis Herself

In article >, (Herself)
writes:

>PENMART01 > wrote:
>
>> 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.
>
>Hmmm...okay, I think I get it now.
>
>I had a college roommate from Ronkonkoma. I just like saying the name
>of that town. :-)

Betcha it feels nice how it just sorta rolls off your talented tongue.




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

Herself wrote:

> I had a college roommate from Ronkonkoma. I just like saying the name
> of that town. :-)

That's just because you don't know anyone from Sheboygan.

nancy

Nancy Young > wrote:

> Herself wrote:
>
> > I had a college roommate from Ronkonkoma. I just like saying the name
> > of that town. :-)
>
> That's just because you don't know anyone from Sheboygan.

Hmmm....or Okeefenokee swamp.

--
'Tis Herself

"Herself" > wrote in message
...
> "Nick" <npdweb@nick-dawson.[removeme]com> wrote:
>
> > Roast the bones (even if already cooked) at 500 for approx 40 mines
until
> > VERY brown.
>
> I still have some raw bits (backbone, wings)...should I toss those in to
> roast as well?

Yeah, toss those in too


> > If you are just making stock, omit the tomato paste and wine....
>
> Would it be horrendous if I left out the tomato paste? We're a
> tomato-free household (yeah, I know...kills me sometimes).
I don't see why not... the paste adds a little richness, etc but I've left
it out plenty of times.