Duck Stock Save That Carcass Recipe For Meatloaf

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DUCK STOCK (SAVE THAT CARCASS)



Duck Stock (Save That Carcass) image

Russ and I love duck and I love to make stock with the remaining carcass, wing tips and that big neck. I remove the skin from the neck. We mostly eat marinated Asian style duck, so I pop the wings and neck in the marinade and then bake them alongside the bird for a while. I also strain off the fat and cooking juices and after removing the layer of fat, add the jellied juices to my stock. I use the stock for noodle soup for the two of us.

Provided by JustJanS

Categories     Stocks

Time 2h15m

Yield 3 cups

Number Of Ingredients 11

1 roast duck carcass, including wings and neck
1 large onion, peeled and roughtly chopped
1 large carrot, peeled and roughtly chopped
2 stalks celery, roughly chopped
1 red chili pepper, slit
2 garlic cloves
4 slices ginger
1 star anise
2 pieces lime rind, no pith
3 coriander sprigs
1/2 teaspoon black peppercorns, lightly crushed

Steps:

  • 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.
  • 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.
  • Boil until 2 or 3 (500-750 ml) of stock remain. I stop reducing when the flavour is good. Strain again.
  • Cool quickly, label and freeze.
  • No need to season it-that happens when I use it for soup in the future.

DUCK MEATLOAF



Duck Meatloaf image

Provided by Sam Sifton

Categories     dinner, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon vegetable oil
1 cup minced onion
1 pound ground duck meat
4 ounces ground duck skin (including fat)
1/2 cup fine bread crumbs or panko, lightly toasted
1/4 cup chopped golden raisins
2 tablespoons finely chopped flat-leaf parsley
1 tablespoon finely chopped thyme
1 1/2 teaspoons kosher salt
Freshly ground black pepper
1 large egg, lightly beaten

Steps:

  • Preheat oven to 400 degrees. Place a large ovenproof skillet over medium heat and add oil. When it shimmers, add onion and sauté until translucent and soft, about 5 minutes. Remove from heat and allow to cool. Reserve unwashed skillet.
  • In a mixing bowl, combine onion, duck meat, duck skin, bread crumbs, raisins, parsley, thyme, salt and pepper to taste. Add egg, and mix lightly until all ingredients are blended; do not overmix. Shape into four equal-sized oval or round patties about 1 1/4 inches thick.
  • Return skillet to medium-high heat. When pan is hot, add patties and sear well on both sides, about 30 seconds a side. Transfer pan to oven and cook until internal temperature of meat is 165 degrees on an instant-read thermometer, 15 to 20 minutes. Serve immediately.

Nutrition Facts : @context http, Calories 417, UnsaturatedFat 14 grams, Carbohydrate 23 grams, Fat 23 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 7 grams, Sodium 523 milligrams, Sugar 8 grams, TransFat 0 grams

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