Best 4 Basic Duck Stock Recipes

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Duck stock is a flavorful and versatile ingredient that can be used in a variety of dishes, from soups and stews to sauces and gravies. Making your own duck stock is a relatively simple process, and it's a great way to use up leftover duck bones and carcasses. With just a few simple ingredients and a little bit of time, you can create a delicious and nutritious stock that will add depth and flavor to your favorite recipes.

Check out the recipes below so you can choose the best recipe for yourself!

DUCK STOCK (SAVE THAT CARCASS)



Duck Stock (Save That Carcass) image

Russ and I love duck and I love to make stock with the remaining carcass, wing tips and that big neck. I remove the skin from the neck. We mostly eat marinated Asian style duck, so I pop the wings and neck in the marinade and then bake them alongside the bird for a while. I also strain off the fat and cooking juices and after removing the layer of fat, add the jellied juices to my stock. I use the stock for noodle soup for the two of us.

Provided by JustJanS

Categories     Stocks

Time 2h15m

Yield 3 cups

Number Of Ingredients 11

1 roast duck carcass, including wings and neck
1 large onion, peeled and roughtly chopped
1 large carrot, peeled and roughtly chopped
2 stalks celery, roughly chopped
1 red chili pepper, slit
2 garlic cloves
4 slices ginger
1 star anise
2 pieces lime rind, no pith
3 coriander sprigs
1/2 teaspoon black peppercorns, lightly crushed

Steps:

  • Throw everything into a large pot and cover with water (about 3 litres). Bring to the boil then reduce to a simmer and cook for 1 1/2 hours, skimming any scum that rises.
  • After simmering, strain into a bowl pressing the meat and veg gently to remove all the liquid. Discard carcass and veg etc. Add in any reserved meat jelly (see my intro) and return stock to the cooktop.
  • Boil until 2 or 3 (500-750 ml) of stock remain. I stop reducing when the flavour is good. Strain again.
  • Cool quickly, label and freeze.
  • No need to season it-that happens when I use it for soup in the future.

BASIC DUCK STOCK



Basic Duck Stock image

This is my standard duck or goose stock. It is the stock that I call for in the recipes in this book. In other words, you need to make lots. Every time you get a carcass, save it for stock. If you don’t have a lot of ducks around at one time, save them up for future rounds of stock making. You can chop up the carcasses before freezing, so they take up less space. Make this stock when you have a day off, as it takes all day.

Provided by Hank Shaw

Categories     Duck     Poultry     Freeze/Chill     Roast     Goose     Simmer

Yield Makes about 6 quarts

Number Of Ingredients 17

Carcasses of 4 to 6 wild ducks, 2 to 3 wild geese, or 1 to 2 domestic ducks or geese, including wing tips, neck, and innards (not the liver), if possible
Vegetable oil, for coating
Kosher salt
1 pig's foot or 20 duck or chicken feet (optional)
1 large yellow or white onion, chopped
1 large carrot, sliced
2 celery stalks, chopped
4 cloves garlic, chopped
1/2 ounce (about 1 handful) dried mushrooms (any kind)
1 tablespoon black peppercorns
1 tablespoon juniper berries (optional)
3 bay leaves
1 large sprig rosemary
Tops from 1 fennel bulb (optional)
Stems from 1 bunch flat-leaf parsley, chopped
10 fresh sage leaves, chopped
1 tablespoon dried or fresh thyme

Steps:

  • Coat the carcasses and various bird bits with oil. Salt them well and put in a large roasting pan. Put in the oven, turn on the oven to 400°F, and roast for about 1 hour, until well browned.
  • Meanwhile, score the pig's foot all over, or chop the duck feet with a cleaver or other heavy knife, to break the skin and expose the joints and bones. There is collagen in the feet that will seep into the water and give the finished stock more body.
  • When the carcasses are ready, remove them from the oven and chop them into large pieces with heavy kitchen shears or a cleaver. This will make it possible to fit them all into your stockpot. Transfer them to a large stockpot and add the feet. Pour in cold water to cover everything by about 1 inch. Turn the heat to medium, bring to a bare simmer, and cook very gently for 2 to 8 hours. Do not let this boil.
  • Meanwhile, put the onion, carrot, celery, and garlic in the roasting pan and stir to coat with the fat that has rendered from the duck bits. If you are using domestic ducks or fatty wild ones, you may have too much fat: if you have a pool of fat at the bottom of the roasting pan, drain off all but about 3 tablespoons. You can strain the fat and reuse it (it's great for roasting potatoes). Put the vegetables in the oven and roast for about 45 minutes, until browned.
  • When the vegetables are browned, pour about 4 cups water into the roasting pan and scrape up any browned bits with a wooden spoon.
  • When the stock has simmered for at least 2 hours, add the vegetables, the liquid from the roasting pan, and all the remaining ingredients. Stir well and simmer, uncovered, for 1 1/2 to 2 hours longer.
  • Turn off the heat and strain the stock. Set up a fine-mesh sieve over another large pot (you may need 2 pots if you don't have a second large pot). Line the sieve with a piece of plain paper towel or cheesecloth and ladle the stock through the sieve. Change the paper towel or rinse the cheesecloth once or twice. This step is vital to making a clear stock. Do not attempt to capture the last dregs of stock at the bottom of the pot, or you will have cloudy stock.
  • Your stock is now ready. Season to taste with salt, adding a little at a time. Skip the salting if you want to further concentrate flavors by simmering the strained stock for as long as you like. Check every 15 minutes or so to see if the flavor is as you want it.
  • Transfer the stock to jars, let cool, cover, and refrigerate for up to 1 week or freeze for up to 9 months. Alternatively, pressure can the stock and store for up to 1 year.

DUCK STOCK AND CONFIT



Duck Stock and Confit image

Provided by Mark Bittman

Categories     dinner, project, soups and stews, side dish

Time P1D

Yield About 8 cups stock, and 1 cup fat

Number Of Ingredients 13

1 whole duck, 5 to 7 pounds
Salt
10 garlic cloves, smashed
10 sprigs fresh thyme
1 shallot, peeled and sliced
1 large onion, cut in half (don't peel)
1 large carrot, cut in big chunks
2 celery ribs, cut in big chunks
1 bay leaf
Several sprigs fresh parsley
Black pepper
Reserved duck fat from stock
Olive oil as needed

Steps:

  • Set the duck breast-side up on a cutting board. Using a boning knife, cut along one side of the breastbone; keep the back of your knife flush against that bone and follow the curve, cutting with the tip of your knife and pulling the meat back as you go. (It's actually a kind of natural movement; trust yourself.) When you meet up with the skin from the legs, cut through the skin and detach the breast. Repeat with the second breast. The legs are now easy to see.
  • One leg at a time, cut through the skin, pulling the leg back as you go. Bend the leg backward to crack the joint, then cut through the joint (it's easy to see once you've cracked it); detach the leg. Repeat with the second leg. Remove the skin from the legs with your fingers, loosening it with your knife as necessary; reserve. Remove and reserve any fat you encounter.
  • Lightly score the skin of the duck breasts to make a diamond pattern; be careful not to cut all the way through to the meat. Sprinkle with salt, cover and refrigerate until ready to use in the cassoulet.
  • Toss the duck legs with the garlic (use more if your cloves are small), thyme, shallot and a few pinches of salt. Refrigerate and marinate the duck legs overnight.
  • Heat the oven to 350. Put the duck carcass, onion, carrot and celery in a roasting pan. Roast, turning every now and then until quite well browned. Take your time; it'll take at least an hour.
  • Transfer the contents of the roasting pan to a large pot; pour off the rendered fat and reserve it. Add the bay leaf, parsley and about 10 cups of water to the pot, and turn the heat to high.
  • Bring just to a boil, then lower the heat so the mixture sends up a few bubbles at a time. Cook, skimming and discarding any foam that accumulates, for at least 60 minutes and up to 2 hours. Cool slightly, then strain. Season with salt and pepper. Refrigerate the stock overnight. The next day, take the stock out of the refrigerator and remove the duck fat from the top; it will have solidified, and you'll be able to scoop it right off.
  • Put the fat in a medium saucepan over medium heat. When the fat melts and reaches about 190 degrees, add the duck legs along with the garlic and as much olive oil (or duck fat) as necessary to submerge the legs. Discard the thyme and shallot.
  • Cook, never letting the heat exceed 200 degrees, until the meat is tender and easily pierced with a fork, about 1.5 hours. Let cool, then store the duck in the fat in the refrigerator until you're ready to use it in the cassoulet.

Nutrition Facts : @context http, Calories 356, UnsaturatedFat 21 grams, Carbohydrate 2 grams, Fat 34 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 11 grams, Sodium 310 milligrams, Sugar 1 gram

DUCK STOCK



duck stock image

i had my butcher cut up 2 ducks for me for 2 dinners, this is what i made with the trimmings, courtesy of emeril. cooking time doesn't reflect the fact that you should make this a day ahead, refrigerate overnight,and skim the fat before using or freezing, just like chicken soup. use this as you would any stock.

Provided by chia2160

Categories     Stocks

Time 3h15m

Yield 3 quarts

Number Of Ingredients 15

2 duck carcasses (about 4 pounds)
1 tablespoon olive oil
salt
fresh ground black pepper
3 cups chopped onions
1 1/2 cups chopped carrots
1 1/2 cups chopped celery
1 head garlic, split in half
6 bay leaves
1 cup dry red wine
1/4 cup tomato paste
3 quarts water, about
10 sprigs fresh thyme
8 sprigs fresh parsley
1 teaspoon black peppercorns

Steps:

  • Break and crack the carcass.
  • In a large stockpot, heat the vegetable oil.
  • Season the bones with salt and pepper.
  • Add the bones to the pot and brown for about 10 minutes, stirring often.
  • Add the onions, carrots, celery, garlic, and bay leaves.
  • Season the mixture with salt.
  • Cook until the vegetables are soft, about 5 minutes, stirring often.
  • Add the wine and tomato paste and stir to mix.
  • Cook for 5 minutes, stirring occasionally.
  • Add the water.
  • Put the thyme, parsley sprigs, and peppercorns in a piece of cheesecloth, tie it together with kitchen twine, and add it to the mixture.
  • Bring the mixture to a boil.
  • Skim off any cloudy scum that rises to the surface.
  • Reduce the heat to medium and simmer, uncovered, for 3 hours.
  • Strain through a fine-mesh strainer and cool.
  • Refrigerate overnight and remove any congealed fat from the surface.
  • The stock can be stored in the freezer for 1 month.

Nutrition Facts : Calories 252.3, Fat 5.1, SaturatedFat 0.8, Sodium 282.7, Carbohydrate 36, Fiber 6.1, Sugar 13.6, Protein 4.7

Tips:

  • Use a variety of duck parts. This will give your stock a richer flavor. Include bones, neck, wings, and giblets.
  • Roast the duck parts before simmering them. This will help to develop a deeper flavor.
  • Add vegetables and herbs to the stock. This will help to add flavor and complexity. Some good options include carrots, celery, onions, garlic, thyme, and bay leaves.
  • Simmer the stock for at least 4 hours. This will allow the flavors to develop fully.
  • Strain the stock before using it. This will remove any solids and impurities.

Conclusion:

Duck stock is a versatile ingredient that can be used in a variety of dishes, such as soups, stews, and sauces. It is also a great way to use up leftover duck parts. By following these tips, you can make a delicious and flavorful duck stock that will add depth and flavor to your favorite recipes.

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