WHY THIS RECIPE WORKS
Our duck stock makes use of the raw trimmings, braising liquid, and duck carcasses left over from our Whole Roast Ducks with Cherry Sauce. We started by simmering the trimmings in the reserved braising liquid to infuse the stock with savory... Read More
GATHER YOUR INGREDIENTS
BEFORE YOU BEGIN
Use kitchen shears or a sharp knife to quarter the duck carcasses. If you have trimmings and a carcass from just one duck, use only one onion and add enough water to bring the total liquid to 12 cups. This stock can be frozen for up to three months, and the fat can be frozen for up to one month (do not pour liquid fat down the drain).
Measure duck simmering liquid, then pour into large pot. Add water to equal 16 cups total liquid. Add wings, tails, and trimmings and bring to boil over medium-high heat, skimming off any scum that rises to surface. Reduce heat and simmer for 2 hours.
Add carcasses and onions and cook for 1 hour. Strain broth through fine-mesh strainer set over large bowl. Let broth settle for 10 minutes; skim off fat.