How to Make Duck Stock and What to Do With It
Ingredients
- 1 bag (1kg) Free Range Duck Broth Bones (defrosted)
- 1 bag (1kg) Free Range Duck Feet or Chicken Feet (defrosted - and optional)
- 1 brown onion
- 2 carrots
- 1 bunch of mixed herbs (we used thyme, sage and rosemary)
- 2 celery stalks
- 1 tbsp black peppercorns
- 2 bay leaves
- Salt
- Olive oil (for roasting)
Method
- Preheat your oven to 200C - you want it to be nice and hot. Get a baking tray out, lay out your duck bones, then drizzle with olive oil and a generous amount of salt. Roast for 45 mins.
- Roughly chop all of your veggies. Remove the bones from the tray but leave all the juices. Pop the veggies onto the tray, roll around in duck juice, and roast for about 30 mins.
- If you have a cleaver or similar heavy knife, you can chop up the feet a little further to help the collagen transfer into the stock while cooking.
- Transfer veggies, duck bones and any leftover drippings to a slow cooker. If you have a lot of fat in the tray, feel free to pour some off (it’s a good idea to save this for other uses such as roast veggies).
- Throw in all the other ingredients along with enough water to fill your slow cooker to its max capacity line.
- Cook on your slow cooker’s high setting for about 6 hours or until the flavour is good (you could cut this time by about half if you decided to do the stock on the stove). Add any extra salt to taste.
- Grab a fine mesh sieve and strain the liquid. From here you can keep in the fridge for about a week or freeze. It can be handy to freeze in smaller batches so you can take them out as you need them and add to dishes.
Duck Soup
Add your favourite finely diced veggies like carrot and celery, pearl barley, plus some cooked meat (leftover roasted duck or chicken leg would be great for this) and enjoy as a light soup.
Risotto
Duck stock makes an awesome base for risotto and pairs really well with flavours like mushroom.
Stew
Add duck stock to the base of your next stew for a richer sauce.
Braising
Duck stock is awesome for braising meat and will add a beautiful depth of flavour. You don’t necessarily have to pair it with more duck either, as it can pair really nicely with red meat.
Poached Eggs
If you feel like jazzing up your morning eggs, try poaching them in some duck stock! Yum.
Ragu
Use duck stock as a base for your next ragu and serve with some fresh gnocchi.
Noodle Soup
Pair with some simple Asian flavours like sesame and soy, then add in your favourite type of noodles.
In place of stock
Get creative with it! Try using duck stock in place of chicken or beef stock in your favourite dishes. Can also be excellent when mixed with chicken stock. The world is your oyster!
