Cookbook:Duck Stock
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Duck Stock | |
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Category | Broth and stock recipes |
Difficulty |
Cookbook | Ingredients | Recipes
Ingredients[edit | edit source]
- Leftover bones from roast duck
- Pan drippings
- Duck giblets (gizzard, heart, neck, skinned/peeled duck feet)
- 1 tsp salt (or to taste)
- 6 cups (1200 ml) water
- ½ tsp vinegar
Procedure[edit | edit source]
- 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.
- Drain and reserve liquid, discarding bones and reserving any meat.
Notes, tips, and variations[edit | edit source]
- 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.