Cookbook:Duck Stock
Cookbook | Ingredients | Recipes
Duck Frame Stock
IngredientsEdit
- Leftover bones from roast duck
- Pan drippings
- giblets (gizzard, heart, neck, skinned/peeled duck feet)
- 1 tsp salt (or to taste)
- 6 cups (1200ml) water
- 1/2 tsp vinegar
ProcedureEdit
NotesEdit
- 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.