Stock: Duck Feet/Quail Frames?

[Guest guest]

Hello All,

I just picked up more raw bones and organs for my dog and I got to thinking...

This food is Human Grade, comes from RI and is butchered by people I

know. It is actually some of the freshest meat I ever see.

In this batch I ordered Duck Feet. I thought I'd get just a few it

turns out the units were lbs not feet. <G> So I now have 5# of duck

feet instead of 5 duck feet. Can I make stock out of this?

I also got some of the quail frames that Jez absolutely adores. They

look perfect for stock as well. I've never had quail before - what

does it taste like? Does it make good stock?

Do you think I could make a stock out of the Duck and Quail? Should I

add anything special?

Thanks!

-Lana

[Guest guest]

>

> Hello All,

>

> I just picked up more raw bones and organs for my dog and I got to

thinking...

>

> This food is Human Grade, comes from RI and is butchered by people I

> know. It is actually some of the freshest meat I ever see.

>

> In this batch I ordered Duck Feet. I thought I'd get just a few it

> turns out the units were lbs not feet. <G> So I now have 5# of duck

> feet instead of 5 duck feet. Can I make stock out of this?

>

> I also got some of the quail frames that Jez absolutely adores. They

> look perfect for stock as well. I've never had quail before - what

> does it taste like? Does it make good stock?

>

> Do you think I could make a stock out of the Duck and Quail? Should I

> add anything special?

Lana,

shallots and black pepper? Sounds like fun. I doubt I could order an

odd number of feet--would have ordered 4 or 6, funny, that caught my eye.

B.

[Guest guest]

Lana wrote:

>> Do you think I could make a stock out of the Duck and Quail?

Should I add anything special?>>

Hi Lana,

I recently procured my first lot of chook feet - at about the only

place in Adelaide, apparently (Sth Aust)I got a kilo. I've been

throwing two into a stock pot with 5 chicken frames. As they are so

full of gelatin, the stock gelled really well after cooling.

I also add in an onion, ground pepper, herbs, egg shells and vinegar

(1/2 cup) to help leach out the calcium into the broth.

The lady at the shop said if just using the feet, 6-8 would be enough

for a stock. I imagine it would be similar for duck! (I also got duck

livers there and made a yummo pate, PLUS they sell duck giblets,

though I haven't tried them yet - she said they are also good in the

stock.

I've had quail before to eat - yummy taste. You could try roasting the

frames first before making the stock for extra flavour.

Charndra

[Guest guest]

Lana-

>So I now have 5# of duck

>feet instead of 5 duck feet. Can I make stock out of this?

I don't know that I'd make stock out of _only_ feet, but chicken feet

are a fantastic ingredient for poultry stocks, and I don't see why

duck feet wouldn't be just as good or even better.

>I also got some of the quail frames that Jez absolutely adores. They

>look perfect for stock as well. I've never had quail before - what

>does it taste like? Does it make good stock?

Good, fresh quail is delicious. It can taste like anything from a

cornish game hen to a small pheasant, which is to say a bird with a

gamier, more distinctive flavor than chicken or duck.

>Do you think I could make a stock out of the Duck and Quail? Should I

>add anything special?

Sure! And no, just make it the usual way -- with the roasted,

stripped carcasses, various vegetables, some white wine or vinegar,

etc. It'll be great!

-