Cookbook:Duck Stock

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Duck Stock
CategoryBroth and stock recipes

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes


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  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

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  • 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.