Rich Duck Stock

This simple stock can be prepared then stored for later use in a variety of recipes.


Prep Time {2 min}

Cook Time {4 hr 15 min }

Serving Size {8 servings}


1 Duck Carcass, including wings, neck & giblets

1 Onion

2 Parsley Sprigs

2 Bay Leaves

8 Whole Peppercorns

1 Carrot, halved

Optional: 1 Leek (green leafy tops)

4 cups Chicken Broth

8 cups Water


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1. Combine all ingredients in 6- or 8-quart Dutch oven. Heat to boil. Reduce heat to simmer. Skim off surface layer. Simmer, uncovered, stirring occasionally, 4 hours.

2. Strain through fine sieve. Refrigerate until cold and then remove solidified fat from surface. Stock may be refrigerated up to 1 week or frozen solid up to 3 months.

Reviews  { write a review }


very tasty


Add 2 five Spice