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.
Total Timeunder 2 hours
Make Ahead RecipeYes
One Pot MealYes
Dietary Considerationegg-free, gluten-free, kosher, lactose-free, peanut free, soy free, tree nut free
Five Ingredients or LessYes
Taste and Texturesavory, umami
Type of Dishstock
- 1 teaspoon pure olive oil
- Bones, neck, and gizzard from one 5- to 6-pound duck
- ½ medium onion, cut into small dice
- 2 stalks celery, cut into small dice
- 2 medium carrots, scraped and cut into small dice
- 1 bay leaf
- ½ teaspoon black peppercorns
- 1 cup red wine
- 2 cups Chicken Stock or low-salt canned chicken broth
- 2 cups water
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.
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1996 Debra Ponzek and Joan Schwartz