Duck Stock
Mallard Duck Recipe
1Setup & Prepare
About This Recipe
Roasted duck bones are simmered with aromatic vegetables for hours to create an intensely flavorful, gelatinous stock. This foundation ingredient transforms simple soups and sauces into restaurant-quality dishes while maximizing the use of every part of the duck.
Cultural Context
This foundational preparation represents the essence of French cooking philosophy - nothing should go to waste. Duck bones create an incredibly rich, gelatinous stock that forms the base for countless sauces, soups, and braises while embodying the nose-to-tail approach to cooking.
2Ingredients
Shopping List
3Cooking Instructions
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Roasting: Place duck bones on rimmed baking sheet. Roast at 425°F for 45 minutes until golden brown, turning once.
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Pot Assembly: Transfer roasted bones to large stockpot. Add vegetables, herbs, and peppercorns.
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Water Addition: Cover with cold water by 2 inches. The cold start helps extract maximum flavor.
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Gentle Simmer: Bring to very gentle simmer - never boil vigorously as this creates cloudy stock.
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Skimming: During first hour, regularly skim foam and impurities from surface using ladle.
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Long Cooking: Maintain gentle simmer 3-4 hours, adding water as needed to keep bones covered.
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Straining: Strain through fine-mesh strainer lined with cheesecloth. Press solids gently but don't force.
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Cooling: Cool quickly in ice bath to prevent bacterial growth, then refrigerate.
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Fat Removal: Remove thick layer of congealed fat from surface - save this for cooking!
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Storage: Refrigerate up to 5 days or freeze up to 6 months.
4Chef's Notes & Pairings
Chef's Notes
- Roasting bones first adds incredible depth and color
- Never boil rapidly - this creates inferior, cloudy stock
- The fat layer is culinary gold - save it for roasting vegetables
Nutrition Facts
Per cup: 35 calories, 6g protein, 1g fat, 2g carbohydrates. Pure, concentrated flavor foundation.
