Sunday, 10 January 2010

Recipes to make the most of duck leftovers: giblet stock, giblet salad and duck stock

For the meal I made for Jo and Emma recently, I used two whole ducks which I portioned to give me the required breasts and legs. That left me with two carcasses and two sets of giblets. Not wanting to waste anything, I made two lots of duck stock (one using the bones, the other using a set of giblets) and had a giblet salad. Also managed to save a whole pot of duck fat which rendered out of the breasts and legs and am I looking forward to some tasty roast potatoes soon!

Duck giblets, or the heart, neck, liver and gizzard of a duck, may not appear the most appealing of cuts of poultry, but by Jove they don't half contain a hell of a lot of flavour!

Giblet salad
Ingredients: Duck giblets (heart, gizzard, liver) finely sliced (liver slightly thicker)
1oz duck fat (a large teaspoon)
1oz butter
100g (1 packet) of spinach leaves
1tbsp white wine vinegar
3tbsp olive oil

1. Melt the butter and duck fat together.
2. Briefly fry the heart and gizzard (literally 60-90s), when nearly ready add the liver slices and fry for a further 60s. Once cooked remove to rest on a warmed plate.
NOTE: DO NOTE OVERCOOK the offal otherwise it'll go rubbery and tough
3. Wilt the spinach leaves in the pan briefly. Remove to a bowl.
4. Add the vinegar to the pan and reduce. Add the olive oil and warm through.
5. Gently mix the leaves and offal with the warm dressing.
NOTE: I think this could be improved by some finely chopped shallots in the dressing and something to add a crunchy texture, can't think what but croutons don't seem to fit.

Giblet stock
(makes about 200ml) - recipe taken from Delia Online
Duck giblets (heart, neck, gizzard NOT the liver: it's too bitter)
Onion, halved
Carrot, halved
Celery stick, roughly chopped
Flavourings: 6 black peppercorns, bay leaf, thyme sprigs
1pint water

1. Wash the neck and giblets then place them in a medium-sized saucepan and add the rest of the ingredients along with the water.
2. Bring everything up to the boil, skim off any scum that rises to the surface, then turn the heat down to a gentle simmer.
3. Put a lid half on the pan and simmer for 1½-2 hours.
4. After that, strain the stock and it's ready to use, such as to braise celery (see next post) or to make gravy.

Duck Stock
2kg duck carcass (the more bones and meat the stronger the st0ck)
~2.5l water
Onion, quartered
Carrot, roughly chopped
Leek, roughly chopped


1. Roast the bones at 200C for about 20 minutes (or until browned) turning halfway through. There's no need for any fat, as enough will render out of the duck carcass). Roasting should intensify the flavour and give the stock a deep colour.
2. Remove the bones into a stockpot, remove any fat and deglaze the roasting pan with 500ml of the water.
3. Add the deglazed liquor and vegetables to the stockpot and pour over the remaining water. Ensure all the ingredients are covered with water, add more water, if required.
4. Bring to the boil and then simmer, uncovered, for approximately 3 hours, always ensuring that the water covers the ingredients.
5. After three hours, or once the bones are disintegrating, remove from the heat and strain into a bowl.
6. Leave to cool and then refrigerate. Once cold remove the fat (it should have solidified in a layer on top)
7. Return the stock to a large pan and reduce by a quarter to a third. Strain again and then leave to cool. The results should be an intense duck flavoured jelly:

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