Duck Stock Recipe

Name: Duck Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 teaspoon pure olive oil; Bones, neck, and gizzard from one 5- to 6-pound duck; 1/2 medium onion, cut into small dice; 2 stalks celery, cut into small dice; 2 medium carrots, scraped and cut into small dice; 1 bay leaf; 1/2 teaspoon black peppercorns; 1 cup red wine; 2 cups Chicken Stock or low-salt canned chicken broth; 2 cups water

Servings: persons

1 teaspoon pure olive oil
Bones, neck, and gizzard from one 5- to 6-pound duck
1/2 medium onion, cut into small dice
2 stalks celery, cut into small dice
2 medium carrots, scraped and cut into small dice
1 bay leaf
1/2 teaspoon black peppercorns
1 cup red wine
2 cups Chicken Stock or low-salt canned chicken broth
2 cups water

1
In a large pot, heat the olive oil over medium-high heat until smoking and sear the duck bones until golden brown.
2
Add the onion, celery, and carrots and saute 2 to 3 minutes.
3
Add the bay leaf, peppercorns, wine, stock, and water and bring to a boil.
4
Reduce the heat to medium and simmer for 45 minutes, stirring occasionally and skimming.
5
Strain, cool to room temperature, then refrigerate until the fat solidifies and lift it off the soup.
6
Refrigerate up to 1 week.
7
After 3 days, bring to a boil.
8
Then boil, skim, and cool every 2 days; or freeze.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 teaspoon pure olive oil, Bones, neck, and gizzard from one 5- to 6-pound duck, 1/2 medium onion, cut into small dice, 2 stalks celery, cut into small dice, and more.

Yes, Duck Stock falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Duck Stock

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