New! Chowhound Cities: Satisfy your curiosity and your palate. Explore Cities
Home Cooking 29

Duck stock -- a few questions

CindyJ | Jan 2, 2017 09:47 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?

Recommended From Chowhound