Cookbook:Duck Stock

Duck Stock
Category	Broth and stock recipes
Difficulty

Cookbook | Ingredients | Recipes

Ingredients

• Leftover bones from roast duck
• Pan drippings
• Duck giblets (gizzard, heart, neck, skinned/peeled duck feet)
• 1 tsp salt (or to taste)
• 6 cups (1200 ml) water
• ½ tsp vinegar

Procedure

1. Cook everything in a tightly covered heavy stock pot over medium heat until it reaches a full rolling boil, then reduce heat and allow to simmer for 1 ½ hours.
2. Drain and reserve liquid, discarding bones and reserving any meat.

Notes, tips, and variations

• Don't worry about the vinegar spoiling the flavor of the stock; it cooks out and helps leach nutrients such as calcium from the bones, leaving no vinegary odor/flavor behind.