Duck Stock
Ingredients
Directions
Cook everything in a tightly covered heavy stock pot over medium heat until it reaches a full rolling boil.
Reduce heat and allow to simmer for 1 ½ hours.
Drain and reserve liquid, discarding bones and reserving any meat.
Nutrition, whole recipe (rough)
Counts 3 of 5 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Dripping | not in our table | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Duck bones
- Release collagen and flavour into the water, giving the stock body and depth.
- Duck giblets
- Add concentrated savoury flavour and some meat to the stock.
- Pan drippings
- Contribute roasted, browned flavour from the cooked duck.
The step that matters
Bring to a boil, then reduce to a simmer. A full rolling boil is needed to start the extraction, but a gentle simmer keeps the stock clear. Boiling hard after that emulsifies fat and cloudy particles into the liquid.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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