Simple Duck Stock

Make a rich and flavorful duck stock by roasting the duck carcass and giblets, then simmering with vegetables, peppercorns, and bay leaves. After a few hours of simmering, strain the stock and let it cool. Store it in the fridge for up to a week or freeze for longer. Perfect for soups, sauces, or adding depth to any dish!

Ingredients

  • 1 Duck Carcass and giblets
  • 1 tbsp. oil or duck fat
  • 2 celery stalks, halved
  • 2 large carrots, halved
  • 1 yellow onion, quartered
  • 6 garlic cloves, smashed
  • 1 tbsp. peppercorns
  • 2 bay leaves
  • water

Direction

  • Heat oven to 400 degrees. Place duck carcass and giblets in roasting pan and roast until deep golden brown, about 30 minutes. Remove from oven and let stand until cool enough to handle.
  • In a large stockpot, heat oil. Sauté celery, carrots, onions and garlic on medium heat for 5 minutes.
  • Add the duck bones, peppercorns and bay leaves. Cover duck and veggies with water until fully submerged.
  • Heat until boiling, skimming any froth off from the surface as needed. Adjust heat to maintain slow simmer and simmer uncovered, skimming occasionally, 3-4 hours.
  • Let stock cool slightly, then strain. Let cool for 10-15 minutes.
  • 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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