- Skill Level: Moderate
- Cost: Moderate
- Favorited: 2 Times
Can be made ahead of time.
A base of chicken stock simmered with duck bones, neck, and gizzard makes a double-strength stock with a strong, full flavor that’s perfect for pan sauces. When you make Roasted Duck, freeze the necks and gizzards for stock, and freeze the carcass after you have removed the breasts and legs for other recipes.
In a large pot, heat the olive oil over medium-high heat until smoking and sear the duck bones until golden brown. Add the onion, celery, and carrots and sauté 2 to 3 minutes. Add the bay leaf, peppercorns, wine, stock, and water and bring to a boil.
Reduce the heat to medium and simmer for 45 minutes, stirring occasionally and skimming. Strain, cool to room temperature, then refrigerate until the fat solidifies and lift it off the soup. Refrigerate up to 1 week. After 3 days, bring to a boil. Then boil, skim, and cool every 2 days; or freeze.
Nutritional information is based on 3 servings, but does not include Chicken Stock. For nutritional information on Chicken Stock, please follow the link above.