Girl Hunter Part 37

4 sprigs fresh thyme

5 sprigs fresh parsley

1/2 teaspoon coa.r.s.ely crushed star anise

1/2 teaspoon coa.r.s.ely crushed fennel seeds

1/2 teaspoon coa.r.s.ely crushed coriander seeds

1/2 teaspoon coa.r.s.ely crushed cloves

1/2 teaspoon coa.r.s.ely crushed black peppercorns

1. Preheat the oven to 375F. Place the duck carca.s.ses on a sheet tray, drizzle with 2 tablespoons of the oil, and roast for 30 minutes, or until golden brown.

2. Heat the remaining 2 tablespoons of oil in a stockpot, add the shallots, garlic, and celery, and sweat them.

3. Add the duck carca.s.ses, about 16 cups of water, and the herbs and citrus zests.

4. Cover and simmer gently for 3 to 5 hours, until full flavored. Skim off any foam or fat that forms on the surface.

5. Strain and reduce the stock further until the flavor is more potent.

Hog Stock

Makes about 8 cups 10 pounds hog bones

4 tablespoons grape seed oil

1/4 cup tomato paste

3 carrots, peeled and chopped

3 celery stalks, peeled and chopped

3 onions, peeled and chopped

1. Preheat the oven to 375F. Place the hog bones on a sheet tray, drizzle with all of the oil, and roast for 30 minutes, or until golden brown.

2. Remove the bones from the sheet tray and place in a large stockpot.

3. Cover with water and bring to a boil.

4. Add the tomato paste, carrots, celery, and onions. Simmer for 6 to 8 hours, until full flavored. Skim off any foam or fat that forms on the surface.

5. Strain and reduce by half.

Antlered Game Stock

Makes about 8 cups 10 pounds venison bones, or equivalent in other antlered game

6 tablespoons grape seed oil

6 carrots, chopped

2 large onions, chopped

1/2 cup tomato paste

6 cloves garlic, roughly chopped

1 (750 ml) bottle red wine

4 sprigs fresh thyme

2 sprigs fresh rosemary

3 bay leaves

6 to 8 sprigs fresh parsley

1 tablespoon black peppercorns

1. Preheat the oven to 400F. Place the bones on a sheet tray, drizzle with 4 tablespoons of the oil, and roast for 30 minutes, or until golden brown.

2. Remove the bones from sheet tray and place in a large stockpot along with 2 tablespoons of oil.

3. Add the tomato paste, carrots, and onions, and let sweat for about 5 minutes, or until the onions become soft and translucent. Add more oil if necessary.

4. Pour in the red wine and simmer for 5 minutes. Add the remaining ingredients. Cover with water and bring to a boil.

5. Simmer for about 6 to 8 hours, skimming off any foam or fat that forms on the surface.