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Duck Stock

Name: Duck Stock
Total time: 3 h 45 min
Ingredients: Reserved, duck simmering liquid; Reserved wings, tails, and, trimmings from 2 ducks; 2 reserved, duck carcasses, quartered; 2 , onions, chopped

By Lan Lam ･ Appears in Cook's Illustrated November/December 2019

Richly flavored duck stock enriches homemade soups and gives you a valuable byproduct in rendered duck fat.

YIELD Makes about 12 cups

TIME 3¾ hours

Why This Recipe Works

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Gather Your Ingredients

Reserved duck simmering liquid

Reserved wings, tails, and trimmings from 2 ducks

2 reserved duck carcasses, quartered

2 onions, chopped

Key Equipment

Key Equipment - The Best Chef’s Knives for $75 or Less

Before You Begin

Use kitchen shears or a sharp knife to quarter the duck carcasses. If you have trimmings and a carcass from just one duck, use only one onion and add enough water to bring the total liquid to 12 cups. This stock can be frozen for up to three months, and the fat can be frozen for up to one month (do not pour liquid fat down the drain).

Instructions

Measure duck simmering liquid, then pour into large pot. Add water to equal 16 cups total liquid. Add wings, tails, and trimmings and bring to boil over medium-high heat, skimming off any scum that rises to surface. Reduce heat and simmer for 2 hours.

Add carcasses and onions and cook for 1 hour. Strain broth through fine-mesh strainer set over large bowl. Let broth settle for 10 minutes; skim off fat.

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