Duck Glaze

Preparation info

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By James Viles

Published 2016

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  • 500 g (1 lb 2 oz) duck bones (from duck parts, right)
  • 200 g (7 oz) chicken feet
  • 40 ml ( fl oz) apple cider vinegar


Preheat the oven to 200°C (400°F). Put the bones in a roasting tin and roast, turning once, until brown. Transfer to a deep heavy-based saucepan, add the chicken feet and 300 ml (10½ fl oz) water. Cover the pan and cook over low heat for 6 hours. Strain, then return to the saucepan and reduce for a further 2 hours until viscous. Stir in the vinegar. This is now the duck glaze.