Faced with all my leftovers from my Peking Duck post, I thought what would be nicer than making up a batch of Spicy Duck Stock. I had reserved the organs and bits around the neck cut out during the preparation of the Peking Duck, so those and the carcass, stripped of any really useful meat, got chucked with a few extra ingredients into the stock pan.
Homemade stocks always add a little extra something to soup and sauces. Stocks are really easy to make and freeze well, so there is no rush to use it all up quick. This spicy version can be used as a base stock for many asian style soups and sauces. I like using it for cooking rice....sort of asian style risottos, if you will allow me the liberty....
Ingredients......makes 2 litres
5 litres Water / D'eau
Carcass and Offal of 2kg Duck / Carcass et Abats d'un canard
1 Onion / Oignon
1 Shallot / Eschalote
1 Small Red Pepper / Petit Poivron Rouge
Handful Fresh Parsely / Poignée du Persil
Handful Fresh Basil / Poignée du Basilic
2 Tbsp Coriander Seed / Coriandre
1 Tbsp Cumin / Cumin
1 Tbsp Fresh Galangal / Galangal
1 Tbsp Fresh Turmeric / Curcuma
2 Fresh Chiles / Piments
1 tsp Tamarind Paste / Pate de Tamarind
1 tsp Salt / Sel
1 tsp Pepper / Poivre
Nice n easy does it...rough chop anything big and add all to stockpot. Bring to the boil, then simmer covered for 2 hrs then remove lid and reduce down to 2 litres. Skim the stock from time to time. Strain and crush/squeeze the dry (well soggy really) matter to get out as much juice as possible.
Leave to cool and store in fridge or freeze for later use.
Subscribe to:
Post Comments (Atom)
Posts
2 comments:
Yum - I made this stock with duck carcass & innards left over from last nights roast. The stock smells absolutely delish! I didn't have any red pepper or fresh parsley nor basil -so I added a chopped carrot and a handfull of fresh corriander instead. Really looking forward to using this - curries, soups and risottos would benefit from the gorgeous rich/spicy taste. Thank you
Yes it should be pretty good for any of those uses...I hope you enjoy it..its great getting that last little something out of a piece of meat!
All the best
Post a Comment