Duck Broth
Comments: If you do not plan to serve this broth within 3 days, it is best to freeze it, into small containers; bring it to a boil before using.
*Bouquet garni : 1 sprig fresh parsley, 1 bay leaf and 1 sprig thyme, all tied into cottoncheese using butcher's rope.
Servings: 4 cups [1 L]
  • 1 tablespoon [15 mL] oil
  • Duck's giblets [except liver], neck and wing tips
  • 1 medium peeled onion, sliced
  • 1 medium peeled carrot, sliced
  • 5 cups [1.25 L] chicken or veal broth
  • 1 'bouquet garni'*
  • Preheat oil into a large casserole over medium-high heat.
  • Brown together duck's giblets, neck and wing tips on all sides, for approximately 5 minutes.
  • Add and brown onion and carrot slices stirring.
  • Pour in chicken or veal broth, then add 'bouquet garni'.
  • Half cover casserole, then bring to a boil over medium heat.
  • Lower heat and leave broth to simmer slowly for 1 hour, scumming from time to time.
  • Strain broth through a fine sieve pouring it into a large bowl; leav broth to cool.
  • Refrigerate cooled broth for at least 2 hours.
  • Using a large spoon, remove and throw away all hardened fat on top of broth.
  • Use immediately or pour into small containers before refrigerating or freezing broth.