Holiday Sweepstakes: You Could Win* a KitchenAid 7-Qt. Pro Line Stand Mixer and More! Enter the Giveaway

Follow us:

Home Cooking 29

Duck stock -- a few questions

CindyJ | Jan 2, 201709:47 AM

We ordered a wonderful Peking duck at dinner yesterday. The server asked if I wanted to take the carcass home for stock, which I did. So, a few questions -- Can I make duck stock from just one carcass? (If yes) Should I roast the carcass and veggies before simmering, or should I skip that step and just toss the ingredients into a pot, cover with water, and let it all simmer for several hours? And, is it worth it for the small amount of stock I'll end up with? Thanks!

Want to stay up to date with this post? Sign Up Now ›

Recommended from Chowhound

Catch up on the latest activity across all community discussions.
View latest discussions