Ingredients:
- 1 -3 duck carcass, broken into smallish pieces (plus bones, any uncooked wing tips, etc)
- 3 -5 quarts duck stock (or use liquid from simmering duck before roasting)
Directions:
- Place duck carcass pieces into a stockpot. Cover with enough stock or simmering liquid to cover bones by 1 inch. Cover and bring to a boil over high heat, skimming to remove scum that forms on surface.
- Reduce heat to keep at a simmer; simmer uncovered, skimming off fat and impurities now and then, for 12 hours. Add water as needed to maintain the level of liquid in the pot.
- Strain stock; cool rapidly in a large bowl placed in an ice bath. Refrigerate or freeze.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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