EMERIL LIVE SHOW #EMIB01, SMOKIN SOUPS, STEWS AND RAGOUTS Duck Stock: Break and crack the carcass. In a large stock pot, heat the vegetable oil. Season the bones with salt and pepper. Add the bones to the pot and brown for about 10 minutes, stirring often. Add the onions, carrots, celery, garlic, and bay leaves. Season the mixture with salt. Cook until the vegetables are soft, about 5 minutes, stirring often. Add the wine and tomato paste and stir to mix. Cook for 5 minutes, stirring occasionally. Add the water. Put the thyme, parsley sprigs, and peppercorns in a piece of cheesecloth, tie it together with kitchen twine, and add it to the mixture. Bring the mixture to a boil. Skim off any cloudy scum that rises to the surface. Reduce the heat to medium and simmer, uncovered, for 3 hours. Strain through a fine-mesh strainer and cool. Refrigerate overnight and remove any congealed fat from the surface. The stock can be stored in the freezer for 1 month. Yield: about 6 cups Posted to recipelu-digest by molony
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|Serving Size: 1 Serving (1206g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 66 (9%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 1778.5mg||61 %|
|Potassium 3965.9mg||104 %|
|Total Carbohydrate 126.3g||37 %|
|Dietary Fiber 29.2g||117 %|
|Sugars, other 97.1g|
|Protein 18.3g||26 %|
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Calories per serving: 747
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