The Cookbook/Duck Stock

Duck Frame Stock

Ingredients

• Leftover bones from roast duck
• Pan drippings
• giblets (gizzard, heart, neck, skinned/peeled duck feet)
• 1 tsp salt (or to taste)
• 6 cups (1200ml) water
• 1/2 tsp vinegar

Procedure

1. 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 1/2 hours.
2. Drain liquid, discarding bones and reserving any meat.

Notes

• Don't worry about the vinegar spoiling the flavor of the stock; it cooks out and helps leach nutrients such as calcium from the bones, leaving no vinegary odor/flavor behind.