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Duck Stock

Ingredients

  • Leftover bones from roast duck
  • Pan drippings
  • Duck giblets (gizzard, heart, neck, skinned/peeled duck feet)
  • 1 tsp salt (or to taste)
  • 6 cups (1200 ml) water
  • ½ tsp vinegar
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Method

  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

  • 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.

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