Featured Recipe
Duck Stock
Soups & Stews
Cuisine, July/August 1979
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3 1⁄2 hours
—
2 quarts
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Ingredients
2
duck carcasses and giblets
2
carrots (cut crosswise into quarters)
1
onion (cut into quarters)
1
celery rib (cut crosswise into quarters)
1⁄2
teaspoon
dried thyme leaves
Instructions
Heat ingredients in water to cover a large stock pot to boiling; reduce heat; simmer covered 3 hours. Strain.
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