Nov 252012

Goose (Pheasant or Duck) Giblet StockSource :

Ingredients :
giblets and neck of a goose
1 onion, sliced in half
1 carrot, split lengthways
1 thick celery stick, cut into chunks (plus leaves)
1 bay leaf
1 sprig thyme
6 black peppercorns

Wash the neck and giblets then place them in a medium-sized saucepan and add the rest of the ingredients along with 900 ml water.
Bring everything up to the boil, skim off any scum that rises to the surface, then turn the heat down to a gentle simmer.
Put a lid half on the pan and simmer for 1½-2 hours.
After that, strain the stock and bring back up to simmering point before making gravy.

Notes :
If using duck or pheasant giblets instead of goose giblets in this recipe, you will only need 570 ml water.

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 Posted by at 15:00 UTC

  One Response to “Goose (Pheasant or Duck) Giblet Stock”

  1. […] For the sauce: 225ml stock made with the duck giblets […]

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