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1/1 Photo of Duck Stock (Save That Carcass)
Russ and I love duck and I love to make stock with the remaining carcass, wing tips and that big neck. I remove the skin from the neck. We mostly eat marinated Asian style duck, so I pop the wings and neck in the marinade and then bake them alongside the bird for a while. I also strain off the fat and cooking juices and after removing the layer of fat, add the jellied juices to my stock. I use the stock for noodle soup for the two of us.
Units: US | Metric
Serving Size: 1 (361 g)
Servings Per Recipe: 1
The following items or measurements are not included: