Red wine duckling/duck stock
Ingredients
- 1.5 kg duck giblets
- 3 carrots, diced
- 6 shallots, diced
- 2 g white pepper
- 5 cloves
- 4 bay leaves
- 10 juniper berries
- 3 garlic cloves
- 1 sprig thyme
- 1 tbsp tomato paste
- 1 l veal stock
- 2.5 l Côtes du Rhône or similar red wine
- Grape seed oil, to drizzle
Instructions
1
Cut the duck giblets into small pieces using scissors or a sharp knife.
2
Fry in a large pot with a little oil until browned.
3
Halfway through cooking, add the vegetables, spices, juniper berries, garlic, herbs and tomato paste.
4
Brown slightly.
5
Pour in the red wine up to a depth of at least 10 cm.
6
Stir and bring to the boil.
7
Simmer for approximately 2 hours, skimming frequently.
8
Strain and leave to cool.
9
The following day, remove the layer of fat from the top of the stock.
Notes
This stock can be stored in the fridge for 48 hours. Alternatively, you can freeze it in ice cube trays and defrost as needed.