Cookbook:Duck Stock

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Cookbook | Recipes | Ingredients

Duck Frame Stock


  • Leftover bones from roast duck
  • Pan drippings
  • giblets (gizzard, heart, neck, skinned/peeled duck feet)
  • 1 tsp salt (or to taste)
  • 6 cups (1200ml) water
  • 1/2 tsp vinegar


  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 1/2 hours.
  2. Drain liquid, discarding bones and reserving any meat.


  • 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.