Duck Stock

Preparation info

  • Makes

    2 cups

    • Difficulty

      Complex

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

  • About

Ingredients

  • 5 pounds duck bones, cut into 2- to 3-inch pieces
  • ½ cup canola oil
  • 1

Method

Compared to the fairly neutral chicken and veal stocks, which are used as a base for sauces, this duck stock is more concentrated and flavorful. The bones are roasted to make the duck flavor more pronounced.

To Roast the Bones

Preheat the oven to 425°F