Duck Stock Save That Carcass
Transform your leftover duck carcass into liquid gold with this rich and flavorful Duck Stock recipe. Perfect for making the most of your roasted bird, this easy homemade stock infuses the deep, savory essence of duck with aromatic vegetables like carrots, celery, and onion, as well as fresh herbs, garlic, and whole spices. Simmered low and slow for hours, this stock develops a velvety texture and bold flavor that elevates soups, stews, and sauces. Featuring simple preparation and pantry staples, it's a sustainable and satisfying way to save that carcass and create a kitchen staple packed with homemade goodness. Ideal for freezing and meal prepping, this stock is a must-have for any home cook.
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Recipe Information
Ingredients
- 1 whole Duck carcass
- 2 medium Carrots
- 2 stalks Celery stalks
- 1 large Yellow onion
- 4 whole Garlic cloves
- 4 sprigs Fresh thyme
- 4 sprigs Fresh parsley
- 1 whole Bay leaf
- 1 teaspoon Whole black peppercorns
- 1 teaspoon Salt
- 12 cups Water
Instructions
Break down the duck carcass into smaller pieces if necessary to fit into your stockpot.
Wash and roughly chop the carrots, celery, and onion; no need to peel them. Leave the garlic cloves whole but smash them with the side of your knife for better flavor extraction.
In a large stockpot, place the duck carcass along with the chopped vegetables, garlic, thyme, parsley, bay leaf, black peppercorns, and salt.
Add the 12 cups of water to the pot, ensuring all ingredients are submerged. Use more water if necessary to fully cover the carcass.
Bring the pot to a boil over medium-high heat, then immediately reduce the heat to low to maintain a gentle simmer.
Skim off any foam or impurities that rise to the top during the first 30 minutes of simmering.
Allow the stock to simmer uncovered for 4 hours, occasionally checking to ensure the liquid remains at a steady simmer. Add more water if the level drops too much.
After 4 hours, carefully strain the stock through a fine-mesh sieve or cheesecloth into a large bowl, discarding the solids.
Allow the stock to cool to room temperature, then refrigerate. Once chilled, remove any solidified fat from the surface if desired.
Store the stock in airtight containers or freezer-safe bags. It keeps for up to 5 days in the refrigerator or up to 3 months in the freezer.
Nutrition Facts
Calories |
3398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.8 g | 170% | |
| Saturated Fat | 43.4 g | 217% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1680 mg | 560% | |
| Sodium | 4414 mg | 192% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 14.2 g | ||
| Protein | 484.8 g | 970% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 599 mg | 46% | |
| Iron | 45.1 mg | 251% | |
| Potassium | 5781 mg | 123% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
