Gastronomixs

Duck bouillon (classic version)

This recipe can also be used to make pigeon and quail bouillon. Substitute only the carcasses and necks with pigeon or quail. If you are making pigeon bouillon you may want to add a few sage leaves.

Duck bouillon (classic version)

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Ingredients

7.5

kg

duck carcass

7.5

kg

duck's necks

20

l

water

2

 

celeriacs

3

 

carrots

2

 

leeks

1

bulb

garlic

40

g

salt

½

bottle

Noilly Prat

¼

bunch

thyme

¼

bunch

rosemary

3

blaadjes

bay leaves

30

 

peppercorns

 

 

allspice (mace)

Preparation method

  • Dice and gently fry the celeriac, carrots, leeks and garlic.
  • Add the Noilly Prat and allow the liquid to evaporate completely so that only the vegetables are left.
  • Brown the duck carcasses and necks in the oven at 200°C.
  • Put them in a pan with some cold water and bring to the boil.
  • As soon as the water boils skim off the protein foam.
  • Add the cooked vegetables, herbs, spices and salt.
  • Leave to infuse for 6-8 hours. Ensure that the bouillon remains just below boiling point.
  • After the preparation time has elapsed, remove the coarse ingredients carefully with a skimmer.
  • Pour the bouillon through a sieve lined with a damp passing cloth.
  • Allow to cool completely and remove the fat layer that has formed on top.
  • Allow to evaporate to the desired consistency.

Serving suggestions

  • As a basic ingredient in soups and sauces.
  • As a basic ingredient in a clear soup.
  • As a flavour enhancer in other dishes.

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