Cookbook:Duck Stock

Cookbook | Ingredients | Recipes

Duck Frame Stock



  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 1/2 hours.
  2. Drain liquid, discarding bones and reserving any meat.


  • 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.