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Joyce Goldstein

Duck Stock

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Preparation info
  • Makes about

    2

    quarts
    • Difficulty

      Medium

Appears in
top 1000The Mediterranean Kitchen
The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

Ingredients

  • Carcasses, necks, wings, and feet of 4 ducks
  • 2 onions, chopped
  • 2 leeks, chopped
  • 6

Method

Preheat the oven to 450°F. Break up the duck carcasses and place them with the necks, wings, and feet in a roasting pan. Roast until browned, about 30 minutes

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