I posted a question about veal stock a few months ago and never ended up making it. I took the bones out of my freezer yesterday and plan on finally making the stock tomorrow. Now my new question is, should I make white or brown? I have a couple uses in mind that would probably benefit from brown, but would also like to use it for cherry port reduction for duck breast and am wondering if a lighter stock is better for such a purpose. For anyone else who cooks with veal stock, when would you choose white over brown? And do you think brown would be too over powering for a duck breast?