Duck Stock

1. 1

   Place ducks on a rack in a large roasting pan. Bake at 350u00b0 until a meat thermometer inserted into the thickest portion registers 180u00b0 (about 2 hours and 15 minutes). Cool completely. Remove meat from ducks, reserving bones. Chop meat, and set aside for gumbo.

2. 2

   Combine duck bones and remaining ingredients in a large Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, 1 hour. Skim fat and foam off top of stock after first 10 minutes of simmering. Pour stock through a wire-mesh strainer into a large bowl, discarding solids.

3. 3

   Note: Store stock in a tightly covered container in refrigerator up to 3 days, or freeze up to 3 months.

* Per serving · 4 servings · Values may vary.

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