Duck Stock
Source and licence
"Duck Stock" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Duck_Stock, revision 4496957), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Duck_Stock&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4496957
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- Leftover bones from roast duck
- Pan drippings
- Duck giblets (gizzard, heart, neck, skinned/peeled duck feet)
- 1 tsp salt (or to taste)
- 6 cups (1200 ml) water
- ½ tsp vinegar
Method
- Cook everything in a tightly covered heavy stock pot over medium heat until it reaches a full rolling boil, then reduce heat and allow to simmer for 1 ½ hours.
- Drain and reserve liquid, discarding bones and reserving any meat.