Goose or Duck Stock

Roast carcass and bones, add vegetables, cook further. Transfer to pot, deglaze with wine, add water, and simmer with herbs for 2 hours. Strain, season.

Soup Base Stock

Estimated Nutrition

Calories

kcal / serving

0 kcal total

Carbs

per serving

0 g total

Fat

per serving

0 g total

Protein

per serving

0 g total

Cook Time

150

minutes

Serves

1.4

litres

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Liquids

500

Red Wine

Meat

0.5

carcass

Goose

Cooked or raw, rinsed under boiling water, plus any bones, winglets, giblets and trimmings

0.5

carcass

Duck

Cooked or raw, rinsed under boiling water, plus any bones, winglets, giblets and trimmings

NutsSeeds

piece

sprig

pieces

pinch

Vegetables

pieces

Onion

Peeled and chopped

pieces

Carrot

Peeled and chopped

sticks

Celery

Chopped

Method

Break up the carcass and roast it and the other bones for 15 minutes at 200°C.

Mix in the onion, carrots and celery and cook for a further 10 minutes.

Transfer to a stock-pot and deglaze the roasting-pan with the wine.

Pour this and 1.75 litres of cold water into the pan and bring to the boil.

Skim, then add the bayleaf, sage and peppercorns.

Simmer gently for 2 hours.

Strain and season with salt.