{"product_id":"organic-duck-stock-bones-previously-frozen","title":"Organic Duck Stock Bones","description":"\u003cp\u003eOur ducks are from a local farm, nestled away in the depths of Devon. These organic duck stock bones are great for bubbling up at home, making your own nutritious stocks and stews.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePreviously Frozen\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and free-range Duck.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eHow To Store\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur Duck Stock Bones are sent on the defrost and will arrive with a 3-day shelf life (including the day of delivery). \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom an organic parent flock of Peking ducks, our ducklings arrive with our lovely farmer, Ross for a first week on the farm cosying up under heat lamps. On the East Devon farm, they then spend another week pottering indoors before they are ready to go wild exploring further afield on the Devon hills. With a fresh pool to splash and bathe in, and straw-filled houses to recline when all the frolicking gets too much, these ducks are a chilled-out bunch. Open fields to roam allow for a totally organic and natural development. The riverbed of the Otter is the perfect backdrop for slow-growing growing plump, well-fed ducks\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eHow To Cook \u003c\/strong\u003e \u003c\/h4\u003e\n\u003cp\u003eWe recommend: \u003c\/p\u003e\n\u003cp\u003eDuck Stock Recipe\u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2-3 duck bones \u003c\/li\u003e\n\u003cli\u003e1 onion (quartered, skin on)\u003c\/li\u003e\n\u003cli\u003e2 carrots (roughly chopped)\u003c\/li\u003e\n\u003cli\u003e2 celery stalks (roughly chopped)\u003c\/li\u003e\n\u003cli\u003e4-5 cloves garlic (crushed, skin on)\u003c\/li\u003e\n\u003cli\u003e2-3 bay leaves\u003c\/li\u003e\n\u003cli\u003e1-2 sprigs fresh thyme (or 1 tsp dried thyme)\u003c\/li\u003e\n\u003cli\u003e10-12 whole black peppercorns\u003c\/li\u003e\n\u003cli\u003e1-2 tbsp apple cider vinegar or white wine vinegar (to help extract minerals from the bones)\u003c\/li\u003e\n\u003cli\u003eWater (enough to cover the bones, about 10-12 cups)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eInstructions:\u003c\/p\u003e\n\u003cp\u003e1. Prepare the Ingredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast the Bones \u003c\/strong\u003e(optional): For added flavour, you can roast the duck bones in a preheated oven at 200°C (400°F) for about 30-40 minutes until they are browned. This step is optional but enhances the depth of flavour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e2. Combine Ingredients in a Pot:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn a large stockpot, add the duck bones, onion, carrots, celery, garlic, bay leaves, thyme, peppercorns, and vinegar.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e3. Add Water:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePour enough cold water over the ingredients to cover everything by about an inch (approximately 10-12 cups).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e4. Simmer:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBring the pot to a gentle boil over medium-high heat.\u003c\/li\u003e\n\u003cli\u003eOnce boiling, reduce the heat to low and skim off any foam or impurities that rise to the top. This will help clarify the stock.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSimmer\u003c\/strong\u003e uncovered for about 4-6 hours. The longer you simmer, the richer the stock will be. You can simmer it for up to 8 hours if desired.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e5. Strain the Stock:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOnce the stock is ready, remove the pot from heat.\u003c\/li\u003e\n\u003cli\u003eUse a fine-mesh strainer or a cheesecloth to strain the stock into another pot or large bowl, discarding the solids (bones and vegetables).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e6. Cool and Store:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAllow the stock to cool to room temperature, then transfer it to airtight containers.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRefrigerate\u003c\/strong\u003e for up to 5 days or freeze for longer storage (up to 3 months).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e7. Skim Fat (Optional):\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIf refrigerated, the fat will rise to the top and solidify. You can skim off this fat for a leaner stock or leave it for added richness in your recipes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eUses for Duck Stock:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eUse duck stock as a base for soups, sauces, and stews.\u003c\/li\u003e\n\u003cli\u003eSubstitute duck stock in place of chicken or vegetable stock for added flavour in risottos, grains, and braised dishes.\u003c\/li\u003e\n\u003cli\u003eIt can also be used in gravies, marinades, and to enhance the flavour of sautéed or braised vegetables.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"800g-1kg","offer_id":36054798172317,"sku":"PT0009","price":5.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-duck-duck-stock-bones-previously-frozen-37856581714077.jpg?v=1731500287","url":"https:\/\/eversfieldorganic.co.uk\/products\/organic-duck-stock-bones-previously-frozen","provider":"Eversfield Organic ","version":"1.0","type":"link"}