Duck Stock


Prep Time {15 min}

Cook Time {4 hr 30 min }

Serving Size {1 Quart}


1 Carcass & Leftover Meat of a Roasted Duck

1 Carrot, pared, trimmed, cut into 4 pieces

2 Scallions, trimmed

6 Cloves Garlic, unpeeled


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1. Heat oven to 400 degrees.

2. Place duck carcass in roasting pan and roast until deep golden brown, about 30 minutes. Remove from oven and let stand until cool enough to handle.

3. Cut carcass into 6-8 pieces with heavy knife or kitchen shears. Place carcass and remaining ingredients in stockpot. Pour in enough cold water to cover duck and bones. Heat to boiling over medium heat, skimming froth from surface as needed. Adjust heat to maintain slow simmer and simmer uncovered, skimming occasionally, 3-4 hours.

4. Let stock cool slightly, then strain through sieve lined with cheesecloth. Let cool 10-15 minutes and spoon off fat from surface. If not using immediately, let stock cool completely, refrigerate until cold, and remove hardened fat from surface. Stock can be stored in refrigerator up to 1 week or freezer up to 3 months.

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