Dark, Rich Duck Stock

Fond de Canard

Preparation info
  • Makes

    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

A good duck stock can be the basis for a slew of stews, ragouts, sauces, and soups. If you do not have sufficient duck pieces, use a mixture of duck and chicken bones. If you have cooked duck or chicken carcasses, use them, too. This stock can be stored in the refrigerator for 6 months or frozen for up to 1 year.


  • Carcasses, necks, and wing tips of 4 ducks
  • 1 large onion, halved


  1. Preheat the oven to 450°F. Break up or crack the carcasses, necks, and wing tips with a cleaver or mallet. Spread out pieces in a large, deep roasting pan and place in the hot oven. Brown the bones, turning them once or twice. This should take about 15 minutes.