Smoked Duck Stock or Demi Glaze
Yield - 2 Gallons Stock or 1 Pint Demi Glaze
DUCK BONES FROM DULAC DUCK RECIPE OR THRICE COOKED DUCK, (Gizzards, hearts, and necks optional, NO Livers)
3 LARGE ONIONS (Quartered with skin on)
2 CARROTS (Chopped into large pieces)
5 CELERY STALKS
3 GALLONS WATER
Preheat Smoker to 250F. Arrange duck bones, giblets and onions on two large sheet pans, smoke/roast for one (1) hour. In a large stock pot and over high heat, add water and all ingredients and bring to a boil.
Reduce heat and allow to simmer for 3 hours. Strain and discard all bones and
seasonings, refrigerate broth until stock gels. When the stock has chilled, skim off any
grease that may solidify at the top of the stock. At this point you have a duck stock that
can be used in other recipes.
If a demi glaze is desired, return stock to low heat and simmer until only 1 pint of demi glaze remains.
If a smoker is not available, use a teaspoon of liquid smoke dissolved in 1 cup of water and sprinkle over bones, then roast in conventional oven at 300F for 30 minutes.
Pecan, Hickory OR (Chef's Choice)
One of the best stocks a chef can have frozen and be used anywhere from gumbos, jambalayas and beef dishes.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email
4016 Red Cypress Dr., Harvey, LA 70058 Phone (504) -329-1344
Copyright © 1995 -2016 [Aurora Catering, Inc]. All rights reserved.
Revised: January 06, 2017
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