recipe was offered by Chef
Victor Scargle of Julia’s Kitchen,
a restaurant at the Napa Valley nonprofit educational institution called
6 Liberty Duck breasts
2. Reduce heat to medium and render fat side slowly. While duck is cooking place white wine, shallots, peppercorns, coriander and bay leaf in sauce pan and reduce until almost dry.
3. Add reduced duck stock and bring to a simmer.
Add lemon thyme and reduce, skimming impurities off the top. Strain
through cheesecloth and reserve warm.
2 duck carcass, browned in oven
3 carrots, peeled and cut
2 yellow onions, peeled and chopped
8 celery stalks, chopped
2 tablespoons tomato paste
1 cup white wine
1 quart chicken stock
1/2 teaspoon coriander seed
2 bay leafs
1. Oven-roast duck bones and vegetables until golden brown. Add tomato paste and cook for 10 minutes to remove raw flavor of tomato paste.
2. Place duck carcasses in stock pot and cover with chicken stock. Add vegetables, white wine, bay leaf, coriander seed and simmer for two hours.
3. Strain and reserve.
Copyright 2005 Seasonal Chef