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    You are in: Home / Australian / Duck Stock (Save That Carcass) Recipe
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    Duck Stock (Save That Carcass)

    Duck Stock (Save That Carcass). Photo by Leggy Peggy

    1/1 Photo of Duck Stock (Save That Carcass)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    JustJanS's Note:

    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.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Throw everything into a large pot and cover with water (about 3 litres). Bring to the boil then reduce to a simmer and cook for 1 1/2 hours, skimming any scum that rises.
    2. 2
      After simmering, strain into a bowl pressing the meat and veg gently to remove all the liquid. Discard carcass and veg etc. Add in any reserved meat jelly (see my intro) and return stock to the cooktop.
    3. 3
      Boil until 2 or 3 (500-750 ml) of stock remain. I stop reducing when the flavour is good. Strain again.
    4. 4
      Cool quickly, label and freeze.
    5. 5
      No need to season it-that happens when I use it for soup in the future.

    Ratings & Reviews:

    • on July 10, 2012

      55

      Yum! I made this using leftovers from a Peking duck and used it to make a soup with duck, bacon, mushrooms and noodles. It had lots of flavour and I didn't need to add anything else much to the soup.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 04, 2012

      55

      You'd be proud of me! I saved two carcasses and made this amazing stock. I doubled all the ingredients except the water. Five litres were plenty to cover the two corpses and extras. It took about two hours at step 3 to reduce the stock. I ended up with a sensational and strongish duck consomme. I made it to use in your Duck Soup, but I could have slurped my way through the entire pot. Thanks so much for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Duck Stock (Save That Carcass)

    Serving Size: 1 (361 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 44.8
     
    Calories from Fat 2
    22%
    Total Fat 0.2 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 42.7 mg
    1%
    Total Carbohydrate 10.1 g
    3%
    Dietary Fiber 2.4 g
    9%
    Sugars 4.5 g
    18%
    Protein 1.4 g
    2%

    The following items or measurements are not included:

    duck carcasses

    ginger

    star anise

    lime rind

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