Duck Stock Recipe

1. 1

   Saute/fry the duck bones, carrot, onion, and celery in a large skillet till brown.

2. 2

   Deglaze the skillet with the white wine and transfer to a stock pot.

3. 3

   Add in the rest of the ingredients and sufficient water to cover all the ingredients by 2 inches.

4. 4

   Bring to a boil and reduce heat to simmer.

5. 5

   Skim off the foam and fat occasionally.

6. 6

   Reduce the stock to half its volume.

7. 7

   Strain and reserve for use.

* Per serving · 4 servings · Values may vary.

No additional tips available.