Dark, Rich Duck Stock from The Cooking of South West France by Paula Wolfert

Name: Dark, Rich Duck Stock from The Cooking of South West France by Paula Wolfert
Ingredients: Herb bouquet: 8 sprigs parsley, ¾ teaspoon fresh thyme leaves, and 1 imported bay leaf tied together in cheesecloth; 1 large tomato, halved, with skin and seeds; 12 whole black peppercorns, lightly cracked; 1 garlic clove, crushed gently; 2 medium onions, coarsely chopped, plus; 2 leeks, trimmed, halved, and cut into 1-inch pieces (white and green parts separated); 1 cup red wine vinegar; ½ cup dry red wine; Carcasses, necks, and wing tips of 4 ducks; 1 large onion, halved; 1½ cups cubed carrots

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A good duck stock can be the basis for a slew of stews, ragouts, sauces, and soups. If you do not have sufficient duck pieces, use a mixture of duck and chicken bones. If you have cooked duck or ch...

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Ingredients

Herb bouquet: 8 sprigs parsley, ¾ teaspoon fresh thyme leaves, and 1 imported bay leaf tied together in cheesecloth
1 large tomato, halved, with skin and seeds
12 whole black peppercorns, lightly cracked
1 garlic clove, crushed gently
2 medium onions, coarsely chopped, plus
2 leeks, trimmed, halved, and cut into 1-inch pieces (white and green parts separated)
1 cup red wine vinegar
½ cup dry red wine
Carcasses, necks, and wing tips of 4 ducks
1 large onion, halved
1½ cups cubed carrots