Duck Stock


  • 3 pounds marrow bones
  • 3 pounds duck
  • 3 large onions, unpeeled and quartered
  • 3 carrots, peeled and sliced
  • 3 celery stalks, peeled and sliced
  • 3 heads garlic, sliced in half to expose pods
  • 2 bay leaves
  • 4 sprigs parsley
  • 15 black peppercorns
  • 1 tsp whole thyme
  • 1-1/2 gallons water
  • 3 cups dry red wine

Preheat oven to 400 degrees F. Have your butcher select and save three pounds of duck bones and three pounds of duck. Place bones and duck meat in roasting pan and bake until golden brown, approximately thirty minutes. Place browned bones, meat and all remaining ingredients in a three gallon stock pot. Bring to a rolling boil, reduce to simmer and cook for six hours adding water if necessary to retain volume. During this cooking process, skim off all impurities that rise to the surface of the pot. Remove pot from heat and strain stock through fine cheese cloth or strainer. Allow stock to rest for fifteen minutes and skim off all oil that rises to the top. Return stock to a low boil and reduce to two quarts.

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