Duck Broth

Among duck’s many attributes are its versatility and the fact that you can use every part of it: the breasts for sautéing; the thighs for braising, grilling, and frying; the wings and bones for making broth. When making duck broth, figure you’ll get slightly less than 1 quart of broth per duck carcass. If you want concentrated broth, you’ll obtain about 1 cup per carcass. When making a duck glaze—great as a base for sauces—you’ll get just ¼ cup per carcass. If you simmer the car cass in chi