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Duck Stock (Save That Carcass)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.4214
Energy (kCal)118.29
Carbohydrates (g)26.5483
Total fats (g)0.6202
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Throw everything into a large pot and cover with water (about 3 litres). Bring to the boil then reduce to a simmer and cook for 1 1/2 hours, skimming any scum that rises. | 2. After simmering, strain into a bowl pressing the meat and veg gently to remove all the liquid. Discard carcass and veg etc. Add in any reserved meat jelly (see my intro) and return stock to the cooktop. | 3. Boil until 2 or 3 (500-750 ml) of stock remain. I stop reducing when the flavour is good. Strain again. | 4. Cool quickly, label and freeze. | 5. No need to season it-that happens when I use it for soup in the future. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    duck carcass 1 - - - -
    onion 1 peeled chopped 60.0 14.01 1.65 0.15
    carrot 1 peeled chopped 29.52 6.8976 0.6696 0.1728
    celery 2 stalks chopped 20.48 3.8016 0.8832 0.2176
    red chili pepper 1 1.25 0.2753 0.0584 0.0138
    garlic clove 2 - - - -
    ginger 4 slices 7.04 1.5638 0.1602 0.066
    star anise 1 - - - -
    lime 2 pieces rind - - - -
    coriander sprig 3 - - - -
    black peppercorn 1/2 teaspoon crushed - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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