Duck Stock


A great way to use what is normally thrown away. Save the bones from your duck and make a great stock for soups, gravies, etc. No matter if your duck was already cooked or raw, this will work with both. I highly recommend using a smoked duck carcass as it only enhances the flavors of the stock.


Prep Time: 10 min.    Cook Time: 90-120 min.    Rest Time: 50 minutes    Serving size: 4 Cups

- 1 duck carcass

- 4 Sticks Celery

- 8C Water

- 8 Cloves Garlic

- 2 Bay Leaves

- 1 Yellow Onion

- 1/2t Salt to taste


Roughly slice celery and onion and place into a large stock pot. add duck carcass, garlic, bay leaves and water and bring to a rolling boil. Add salt. Boil with lid on for 90 minutes and check broth level.  The stock should be roughly half its original height.

Allow the pot to cool for 30 minutes. Sift out solids and place liquid in a glass container to cool for 15-20 minutes to allow the fat to separate. Skim the fat off the surface. Use immediately or store in the refrigerator for up to 5 days or freeze for up 6 months. Enjoy!