Duck Stock

Category: Broth And Stock

Ingredients

• Leftover bones from roast duck
• Pan drippings
• Duck giblets (gizzard, heart, neck, skinned/peeled duck feet)
• 1 tsp salt (or to taste)
• 6 cups (1200 ml) water
• ½ tsp vinegar

Instructions

1. Cook everything in a tightly covered heavy stock pot over medium heat until it reaches a full rolling boil, then reduce heat and allow to simmer for 1 ½ hours.
2. Drain and reserve liquid, discarding bones and reserving any meat.

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