Glorious Duck Stock!

I finally got the chance to pull the Christmas Duck carcass out of the freezer and put together a beautiful stock.  I like using stock as a base in soups, and just about anything else savory that calls for added water (rice, grains, legumes...  veggies). 

Easy Duck Stock

1 duck carcass

water

Sea Salt to taste

2 leeks cleaned and cut*

2 stalks celery chopped

1 onion chopped

2 carrots chopped

1 parsnip chopped*

1/2 bunch parsley

1 bay leaf

* I added these little extras b/c I happened to have them on hand. You'd get a fine stock with, or without them.

Place the duck carcass in a large pot.  Cover 3/4 of the carcass with water.  Add the rest of the ingredients and bring to a boil.  Reduce heat to low and simmer for 2-3 hours. 

Drain stock into a large bowl, and compost the spent veggies and carcass.

I then like to separate my stock into freeze-able containers so that I can pull it out as needed.  Usually in 2 and 4 cup increments.