Duck Stock

INGREDIENTS:

Number of servings

Servings: 4

List of ingredients

½ lb. (250 g) duck neck and other offcuts

1 onion, finely chopped

1 carrot, finely chopped

¼ celeriac, finely chopped

¼ leek, finely chopped

2 bay leaves

½ gallon (2 liters) water

Salt

PREPARATION:

• 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.