ironchef
Executive Chef
One task that most professional cooks don't like to do, including myself, it making stock. It's just one of those prep tasks that are time consuming, boring, and not all that interesting. But a good homemade stock is so underrated. Although the process is not very exciting, creating a good stock can be very satisfying.
So in making this duck stock, I roasted the bones and carcasses. After that, they were just covered with cold water, brought to a boil, then onions, celery, leeks, mushroom scraps, ginger, bay leaves, peppercorns, star anise, cinnamon, and cloves were added. I then gently simmered it for about 2 1/2 hours, then strained it, chilled it in an ice water bath, then left it overnight in the walk-in refer. The result was a beautiful, gelatinized, and extremely flavorful duck stock. I do not yet know what I'm going to do with it. I was thinking of making duck and foie gras ravioli with a duck nage, but I haven't decided on anything just yet.
So in making this duck stock, I roasted the bones and carcasses. After that, they were just covered with cold water, brought to a boil, then onions, celery, leeks, mushroom scraps, ginger, bay leaves, peppercorns, star anise, cinnamon, and cloves were added. I then gently simmered it for about 2 1/2 hours, then strained it, chilled it in an ice water bath, then left it overnight in the walk-in refer. The result was a beautiful, gelatinized, and extremely flavorful duck stock. I do not yet know what I'm going to do with it. I was thinking of making duck and foie gras ravioli with a duck nage, but I haven't decided on anything just yet.