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Duck and lamb stock in San Diego

honkman Sep 8, 2009 04:56 PM

I needed some duck stock today and looked at many different shops (Bristol Farms, WF, Henry's, Jonathan, TJ, Ralphs, Vons etc.) but couldn't find it anywhere. It looks like after looking at so many shops today that it seems impossible to find duck and lamb stock in San Diego. Does anybody has a source for them ?

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    rotie77 RE: honkman Sep 8, 2009 05:08 PM

    Try Surfas in LA. They have the lamb, and sometimes duck.

    http://www.surfasonline.com/catalog/s...

    1. Josh RE: honkman Sep 8, 2009 05:34 PM

      Great News sells concentrated pastes for all of these.

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        naomiwise RE: honkman Sep 9, 2009 11:41 PM

        If you need duck stock because you're cooking a duck, you can make a quick stock while the duck roasts. Take wing tips, heart and gizzard and any other spare parts (except liver), cover with canned low-salt chicken broth, add a small quartered onion and a coarsely chopped carrot plus an unpeeled clove of garlic or two. . Bring just to a boil, skim a few minutes if there's scum on top, lower heat and simmer for about an hour, stirring occasionally and making sure liquid doesn't cook away. Strain liquid into a bowl and skim any fat as best as you can (or place in freezer for 1/2 hour if you have time, to congeal the fat on top.) Workable with regular ducks, even better with Chinese Buddhist-kosher ducks from Asian groceries with head, neck, feet to go into the pot. Laster, after you've eaten the rest of the duck, save the carcass and make more stock in similar fashion, and freeze it for the next time. Really not hard, easier than driving all over looking for what you won't likely find. Those concentrates aren't all that great.

        7 Replies
        1. re: naomiwise
          honkman RE: naomiwise Sep 10, 2009 12:27 AM

          This time I wasn't cooking a duck but just wanted to make a pasta dish with duck breast and arugula and the recipe called for duck stock which would have been nice to have a more intense duck taste in the final dish. Making stock wouldn't be the problem but living in an apartment with a relative small fridge/freezer makes it hard to store any kinds of stocks. I guess I have to follow Josh's advice and go to Great News to have at least some concentrates at home for the future.

          1. re: honkman
            Captain Jack RE: honkman Sep 10, 2009 10:46 AM

            Beware, I agree with Naomi, many of those concentrates have a metalic taste to them and are not very good.

            1. re: Captain Jack
              Josh RE: Captain Jack Sep 10, 2009 11:17 AM

              Do you mean the ones at Great News specifically, or just in general? I haven't used the ones they sell at Great News, but I know at Piret's we used some concentrates for certain items and it did fine in a pinch.

              1. re: Josh
                Captain Jack RE: Josh Sep 10, 2009 11:31 AM

                Specifically, the brands at great news that I have tried I did not care for. I am not alone in this opinion, as when Cook's Illustrated did a blind tasting, many of the brands that Great News caries faired poorly. In General, there are notable exceptions such as Provimi Foods frozen veal stock concentrate. This is an excellent product that I discovered by reading the Cook's Illustrated reviews. It is available online through
                http://www.neesvigs.com/

                1. re: Captain Jack
                  Josh RE: Captain Jack Sep 10, 2009 12:56 PM

                  Good to know.

                2. re: Josh
                  heredia76 RE: Josh Sep 10, 2009 12:11 PM

                  Bonewerks glaces @ specialty produce (open to the public @ specific times ask for kellie palermo ) all stock you need. Frozen, but best pure product you can buy. Try and see for your self. Anything on-line D'Artagnan for example. I would vouch for bonewerks though.

            2. re: naomiwise
              Josh RE: naomiwise Sep 10, 2009 11:15 AM

              What's the story with Buddhist-kosher ducks? Are they raised more sustainably?

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              Ela0427 RE: honkman Sep 11, 2009 09:01 PM

              Tip Top in Carlsbad has duck, lamb, veal and chicken demi glace in the frozen section. looks like a large chocolate bar...around $12. was looking at the duck yesterday but i purchased 12 duck legs to make confit instead.

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