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  • Duck stock
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    By Andreas Viestad

    Duck stock

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    Serves 4


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      Chop up the giblets (i.e. the neck). Fry the onion, carrot, celeriac and leek in a pan, add the giblets and bay leaves, pour in the water and cook for an hour until it has a strong taste of duck. Boil the juice until around 1 cup (2.5 dl) remains. Sieve the juice and add a bit of salt to taste.

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