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Duck Stock |
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| Servings: 4 | ||
| Amount | Measure | Ingredient |
| 5 | medium | Duck carcasses |
| 2 | cups | Celery |
| 2 | cups | Carrots |
| 1 | cup | Leeks |
| 1 | tbsp. | Juniper berries |
| 1 | pinch | Thyme |
| Water to cover | ||
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Preparation: Roast duck in the oven for half an hour. Roast celery, leeks and carrots until brown. Add all ingredients to a pot and cover with water. Lightly simmer for two to four hours. |
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