Duck Stock

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Preparation info

    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

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Method

Put duck neck and giblets in two cups water with one-half teaspoon salt, three peppercorns and a parsley sprig. Cook, covered, until tender. Lift out the cooked giblets and strain the stock.

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