Ingredients
Everything you'll need to make this recipe
1
Leftover bones from roast duck
2
Pan drippings
3
Duck giblets (gizzard, heart, neck, skinned/peeled duck feet)
4
1 tsp salt (or to taste)
5
6 cups (1200 ml) water
6
½ tsp vinegar
Instructions
Step-by-step guide to making this recipe
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.
1 ½ hours
2
Drain and reserve liquid, discarding bones and reserving any meat.
Notes
- •Don't worry about the vinegar spoiling the flavor of the stock; it cooks out and helps leach nutrients such as calcium from the bones, leaving no vinegary odor/flavor behind.