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Ingredientes
- 2 duck carcasses, minced
- 1 carrot, minced
- 1 onion, minced
- 2 stalks celery
- 2 cloves garlic
- 1 bay leaf
- 1/4 c. tomato paste
- 1 teaspoon black peppercorns
- 1 c. white wine
Direcciones
- Saute/fry the duck bones, carrot, onion, and celery in a large skillet till brown. Deglaze the skillet with the white wine and transfer to a stock pot. Add in the rest of the ingredients and sufficient water to cover all the ingredients by 2 inches.
- Bring to a boil and reduce heat to simmer. Skim off the foam and fat occasionally. Reduce the stock to half its volume. Strain and reserve for use.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 537g | |
| Calories 348 | |
| Calories from Fat 9 | 3% |
| Total Fat 1.09g | 1% |
| Saturated Fat 0.27g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 630mg | 26% |
| Potassium 1470mg | 42% |
| Total Carbs 41.45g | 11% |
| Dietary Fiber 8.7g | 29% |
| Sugars 17.98g | 12% |
| Protein 5.95g | 10% |
