Ingredients
- 1 Duck Carcass, including wings, neck & giblets
- 1 Onion
- 2 Parsley Sprigs
- 2 Bay Leaves
- 8 Whole Peppercorns
- 1 Carrot, halved
- Optional: 1 Leek (green leafy tops)
- 4 cups Chicken Broth
- 8 cups Water
Direction
- Combine all ingredients in 6- or 8-quart Dutch oven. Heat to boil. Reduce heat to simmer. Skim off surface layer. Simmer, uncovered, stirring occasionally, 4 hours.
- Strain through fine sieve. Refrigerate until cold and then remove solidified fat from surface. Stock may be refrigerated up to 1 week or frozen solid up to 3 months.