Directions:
- Place ducks on a rack in a large roasting pan. Bake at 350° until a meat thermometer inserted into the thickest portion registers 180° (about 2 hours and 15 minutes). Cool completely. Remove meat from ducks, reserving bones. Chop meat, and set aside for gumbo.
- Combine duck bones and remaining ingredients in a large Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, 1 hour. Skim fat and foam off top of stock after first 10 minutes of simmering. Pour stock through a wire-mesh strainer into a large bowl, discarding solids.
- Note: Store stock in a tightly covered container in refrigerator up to 3 days, or freeze up to 3 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 583.91 Kcal (2445 kJ) | ||
| Calories from fat | 584.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 64.98g | 100% | |
|---|---|---|---|
| Cholesterol | 64.94mg | 22% | |
| Sodium | 32.86mg | 1% | |
| Potassium | 71.8mg | 2% | |
| Total Carbs | 2.28g | 1% | |
| Sugars | 1.23g | 5% | |
| Dietary Fiber | 0.7g | 3% | |
| Protein | 0.3g | 1% | |
| Vitamin C | 10.3mg | 17% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 3.6mg | 20% | |
| Calcium | 23.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 238.96 Kcal (1000 kJ) | ||
| Calories from fat | 239.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.59g | 100% | |
|---|---|---|---|
| Cholesterol | 26.57mg | 22% | |
| Sodium | 13.45mg | 1% | |
| Potassium | 29.38mg | 2% | |
| Total Carbs | 0.93g | 1% | |
| Sugars | 0.5g | 5% | |
| Dietary Fiber | 0.29g | 3% | |
| Protein | 0.12g | 1% | |
| Vitamin C | 4.2mg | 17% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 1.5mg | 20% | |
| Calcium | 9.6mg | 2% | |
* 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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