After enjoying wonderful roast duck legs last week, I just could not toss the extra fat/skin/bones without getting as much flavor out of them as possible. Thus, later that night, I proceeded to make stock from it and some veggies I had around and created this succulent flavorful stock. Use this stock wherever you would need stock or broth in just about any recipe, and oh will it taste so much better! Duck is so much more flavorful than chicken, this definitely adds a richness to any dish.
Stock and broth are two different things, though I would argue that in most cases you can you either interchangeably. This particular recipe is stock, because it is made from bones. Though I did break a rule by adding in herbs and veggie scraps. That’s typically only a broth technique. But since when did I follow rules? This tastes awesome. Making stock from bones gives the liquid a much thicker texture (due to collagen), which I am guessing is why it is not as transparent as a broth would be. Broth is mostly made from actual meat (no bones), and tends to not be as flavorful as stock. If you want to use stock as broth, then you can dilute the stock a bit. Stock can also be used to create things like various sauces and glazes and jus.
Jenn Cuisine
Prep Time: 5 min to gather ingredients
Total Time: 3 hours
Ingredients (no measuring necessary):
duck bones, fat, skin, scraps, etc.
mirepoix (i.e. carrots, onions, celery – keep them in big pieces)
any other leftover veggies (I freeze veggie scraps when I am making dishes just so I can use them in things like this – I added some asparagus stalks here)
bouquet garnis of fresh herbs (sage, thyme, rosemary, marjoram) – tie these so that they are easier to remove later
at least 6 qts of water
Directions:
1. Add everything to a large pot.
2. Bring just before boil, then to just below a simmer covered at least 3 hrs – don’t actually have it boiling. Enjoy the rich aroma wafting through your entire home.
3. Pour over a mesh strainer to filter out everything so all you are left with is the stock.
4. Pour into a sealable air tight container, and refrigerate, use within a week or so.
You will notice on mine there is a decently thick layer of fat on top. I let this stay because it will block oxygen from getting into the liquid, and without oxygen, the actual stock will last longer. If you really want that fat gone, once it is refrigerated, the fat will cool and harden and you can just remove it with a spoon. I think the proper thing to do is to strain this off periodically while making the stock, if you want to be proper.
Notice there is no salt and pepper in this recipe. I can’t stand it when I am using bullion or purchased stock and it is so salty that I have no control over the sodium content in whatever I am making. By keeping this stock salt free, then when I use it in recipes, I can add however much or little salt I want to achieve the right taste. By keeping the salt out you have a lot more freedom with your cooking.
{ 18 comments… read them below or add one }
Mmm…. I love making duck stock every time I have duck. I look forward to all the wonderful recipes you’ll be making with this! (I’ve missed commenting on your blog for a bit so it’s so good to have some time and catch up with all your cooking/baking!
)
Mmmmm this is, no doubt, fabulous. I love duck so much. Did you save any of the fat to render and make duck fat frites?
Thanks for the post! I just had a pile of duck bones and wanted to make duck broth – but wasn’t sure if it’s something people do!
I’ll make it!
Great, hope you enjoy it! I love the flavor this stock gives.
Beautiful site! Thanks for the duck stock recipe – I cooked it, referenced it on my blog (http://comestibilis.wordpress.com/) and then finally used it to create a delicious meal!
Thanks, I’m so glad you enjoyed it!
What kind of sauces do you make from the duck stock? What could be made with the duck broth?
I know what kind of sauces to make from veal or beef stock, but would really like to try using duck stock and broth. It does have a wonderful taste and smell. Thanks
I just used it in place of chicken stock for a much richer flavor. It makes for a super nice risotto, and also goes really well in a hearty noodle soup. Enjoy!
When I make stock,I pour the stock into small plastic dishes and freeze them,then knock them out into a plastic bag and keep in the freezer…so when I want stock I just add one or more to the recipe.
I put my stock into ice cube bags – that way I can pop a few out every time I need to use some
Great ideas!
i feel that all that the stock needs is some duck bones and water… the mirepoix just seems to mask some of the ducky goodness
You may be right – just habit for me to add in mirepoix, but duck is pretty flavorful, I don’t think its flavor gets completely masked…
You wrote:
“Bring just before boil, then to just below a simmer covered at least 3 hrs – don’t actually have it boiling. Enjoy the rich aroma wafting through your entire home.”
While I agree with just about everything you say here, There are some points to keep in mind. 1) If the smell permeates the room, that means that the broth/stock is losing flavour molecules to the environment.
2) It also means that stock is too hot (i.e. close to boiling) which will cause clouding of the broth.
thanks for the correction!
Has anyone roasted their carcass and bones first ? I have heard this makes any foul richer? Just a question! tonight I made duck proscuitto and have lots to make stock from! thanks, Cyndi
I’m really no expert in making stock, but excited for yours! Hope it comes out well
@cyndi culbert
Using “freshly roasted” carcasses and bones will definitely increase the “richness” of the broth. What gives any roasted meat its unique flavour is the result of heat induced Maillard reactions (which create a cascade of new flavour molecules from the amino acids in the meat).
There is a difference between roasted and burnt, though. So the left-over small bones and carcasses should be roasted gently in a low oven, say, 300F/150C, to avoid burning.
{ 2 trackbacks }