How to make it

  • Ducks are extremely fatty and the fat must be manageable but not altogether eliminated.
  • In a large heavy skillet, heat the oil. Salt and pepper the duck pieces and add them skin-side down to the hot oil, in a single layer. Brown them turning once; about 3 minutes on side. Reserve the browned duck pieces and reserve the strained fat from the skillet.
  • When the duck can be handled, remove the skin and discard it.
  • Bring to a boil in water to cover, the browned, skinned pieces of duck with onion, carrot, celery, onion, parsley and salt and pepper. Reduce heat to a mere simmer, cover and cook for an hour until the duck is thoroughly done. Keep the stock level at about 2 quarts.
  • Remove the duck to cool and reserve the strained duck stock. When the duck is cool enough to handle remove the meat from the bones and reserve the meat. Set aside until needed. Duck fat may be skimmed from the stock to add to the reserved duck fat.
  • At this point the separated fat, stock and meat may be used, refrigerated or frozen for use later.

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