Cookbook:Duck Stock

Duck Stock
CategoryBroth and stock recipes

Cookbook | Ingredients | Recipes

Ingredients edit

Procedure edit

  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 ½ hours.
  2. Drain and reserve liquid, discarding bones and reserving any meat.

Notes, tips, and variations edit

  • 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.