Duck stock is one of the most useful things you can make after cooking a duck. Instead of tossing the carcass and bones, you turn them into a rich, homemade liquid gold that beats store-bought chicken stock in just about every soup, stew, or sauce.
This duck stock recipe works with farmed ducks, wild ducks, and even geese. If you’re the one breaking down whole birds, this is how you squeeze the last bit of flavor out of your hard work. I happened to make this batch of stock from some wood ducks I harvested in a swamp while hunting in South Carolina.
Why I make my Own Stock
I make a lot of stock in my kitchen, and this is the base I rely on for duck soups, stews, gravies, and pan sauces.
- Uses “scrap” bones from whole birds: Backs, necks, wings, and leftover duck carcasses all go in the pot, plus any meaty bits still clinging to the bones.
- Works with raw or roasted ducks: You can start with raw bones or use the carcass from a duck you’ve already roasted. Either way, the stock picks up deep roasted flavor.
- Slow-simmered for clear, flavorful stock: Everything is covered with cold water and slowly simmered for a few hours. So this leaves you with a clean flavor. And a clean flavor means that I can use it in a large variety of recipes.
- Easy to scale and freeze: One batch gives you several quarts of duck stock you can portion into containers or ice cube trays and freeze for quick use later.
Duck Stock vs. Duck Broth
- Duck stock is made by simmering duck bones (and usually minimal meat scraps) with vegetables and herbs for several hours. As the bones cook, they release collagen and gelatin, which is why a good duck stock will set up and look a little jiggly in the fridge.
- Duck broth is richer in flavor and is typically made with a combination of meat, bones, and vegetables. Broths are great served on their own or as the base for hearty soups and stews.
- Key takeaway: You can use duck stock and duck broth interchangeably in most everyday recipes, but duck stock is what you want when a clean-tasting liquid is the star of the show. So if you want to make a broth instead of a stock, you just need to add a little meat to the pot. I’d start off with around four duck wings or two duck legs.
Ingredients You’ll Need
Here’s what I use to make a clean-tasting duck stock.
- Duck bones (backs, legs, necks, wings, or a roasted duck carcass)
- Water (use filtered or spring water if your tap water is strong tasting)
- Carrots
- Celery
- Onion
- Garlic
- Black peppercorns
- Fresh rosemary
- Fresh thyme (or dried thyme)
- Bay leaf
How to Make Duck Stock
1. Roast the Bones
- Preheat your oven to 350°F.
- Spread the duck bones in a single layer in a large roasting pan.
- Roast until the bones are golden brown, about 45–60 minutes, turning once or twice.
Using a roasted duck carcass:
If your duck has already been roasted, you can still follow this recipe. Strip off most of the meat and excess skin, then:
- Either roast the bones for a shorter time (15–20 minutes) to re-brown them, or
- Skip the roasting step if they’re already well browned and just go straight to the stock pot.
2. Load the Stock Pot
- Transfer the roasted duck bones to a large stock pot.
- Add the carrots, celery, onion, garlic, peppercorns, rosemary, thyme, and bay leaf.
- Pan drippings tip: If there are browned bits in the roasting pan, add a splash of water, scrape them up with a wooden spoon, and pour the mixture into the stockpot for extra flavor.
3. Add Water and Simmer Low and Slow
- Pour in cold water until the bones and vegetables are just covered (about 4 quarts, adding more if needed).
- Place the pot over medium heat and slowly bring it up just to a simmer.
- As it approaches a simmer, skim off any foam or scum that rises with a spoon or ladle.
- Once simmering, lower the heat so the surface barely moves. You want a gentle simmer, not a rolling boil.
- Cook the duck stock like this for 4–5 hours, uncovered, adding a little water if the level drops too low.
4. Strain and Cool
- Set a fine-mesh strainer over a large, heatproof container.
- Carefully ladle or pour the stock through the strainer. Discard the solids.
- Let the stock cool at room temperature until it’s no longer steaming.
- Transfer to the refrigerator and chill uncovered until completely cold.
- As it chills, you may find a layer of fat on top. You can skim this and use for another recipe if you like.
How to Use this Stock
Use this duck stock anywhere you’d use a good homemade chicken or beef stock:
- Duck noodle soup or my French
- Risotto
- Braising liquid for duck legs and goose legs.
- Cooking grains (rice, barley, farro)
- Pan sauces and duck gravy
Storage & Freezing Instructions
- Fridge: Up to 3 days in an airtight container.
- Freezer: Up to 3 months. Leave room at the top of containers for expansion.
More Duck Recipes
Below are a few of my favorite wild duck recipes. They can also be prepared with farm-raised ducks.
If you make this duck stock recipe, drop a comment or leave a review. And if you have any stock cooking questions or want to share your latest creations, give me a shout on Instagram at @larry__white.
Duck Stock
Roasted duck bones simmered low and slow with vegetables and herbs for a rich homemade duck stock you can use in soups, stews, risotto, and sauces.
Servings: 3 quarts
Ingredients
- 2 pounds duck bones (backs, legs, necks, wings, or leftover duck carcass)
- 4 quarts water (or more, as needed to cover)
- 1 cup carrots, cut into 1-inch pieces
- ½ cup celery, cut into 1-inch pieces
- ½ medium onion, roughly chopped
- 3 cloves garlic
- 1 tablespoon black peppercorns
- 1 sprig fresh rosemary
- 3 sprigs fresh thyme (2 teaspoons dried thyme)
- 1 bay leaf
Instructions
Roast the bones
- Preheat your oven to 350°F. Arrange the duck bones in a large roasting pan in a single layer. Roast until the bones are golden brown, about 45–60 minutes, turning once or twice.
Transfer to a stock pot
- Move the roasted duck bones to a large stock pot. Add the carrots, celery, onion, garlic, peppercorns, rosemary, thyme, and bay leaf.
Deglaze the roasting pan (optional but recommended)
- If there are browned bits in the roasting pan, add a splash of water, scrape them up with a wooden spoon, and pour the liquid into the stock pot.
Add water
- Pour in cold water until the bones and vegetables are just covered (about 4 quarts; add more as needed).
Simmer gently
- Set the pot over medium heat and slowly bring it up to a simmer. As foam rises to the surface, skim it off with a spoon or ladle. Once it reaches a simmer, lower the heat so the surface barely moves.
- Let the stock cook at a low simmer for 4–5 hours, uncovered or partially covered. Add a little water if the level gets too low. Avoid boiling hard, which can make the stock cloudy.
Strain the stock
- Set a fine-mesh strainer over a large heatproof container. Carefully ladle or pour the stock through the strainer, discarding the solids.
Cool and chill
- Let the strained duck stock cool at room temperature until it’s no longer steaming. Transfer to the refrigerator and chill uncovered until completely cold.
Skim fat and store
- Once fully chilled, remove any solidified duck fat and save it separately if you like. Cover the stock and refrigerate for up to 3 days, or transfer to freezer-safe containers and freeze for up to 3 months.
NOTES
Using a roasted duck carcass:
You can use the bones from a duck that has already been roasted. Strip off most of the meat and some of the skin. If the carcass is already deeply browned, you can shorten or skip the roasting step and go straight to the stock pot. Making Duck broth:
If you want to make duck broth, add two or four duck legs (or a combination of the two) with the meat on the bone to the pot during the last two hours of simmering. Duck fat:
Save the fat you skim off the chilled stock. Store it in a jar in the fridge and use it to roast potatoes, vegetables, or sear meat. Instant Pot option: Add the roasted duck bones, vegetables, herbs, and water to the Instant Pot (do not fill past the max line). Cook on High Pressure for 60 minutes, then let the pressure release naturally. Strain, chill, and store as directed in the recipe. Make a gravy: Use this stock to make my duck gravy recipe.
You can use the bones from a duck that has already been roasted. Strip off most of the meat and some of the skin. If the carcass is already deeply browned, you can shorten or skip the roasting step and go straight to the stock pot. Making Duck broth:
If you want to make duck broth, add two or four duck legs (or a combination of the two) with the meat on the bone to the pot during the last two hours of simmering. Duck fat:
Save the fat you skim off the chilled stock. Store it in a jar in the fridge and use it to roast potatoes, vegetables, or sear meat. Instant Pot option: Add the roasted duck bones, vegetables, herbs, and water to the Instant Pot (do not fill past the max line). Cook on High Pressure for 60 minutes, then let the pressure release naturally. Strain, chill, and store as directed in the recipe. Make a gravy: Use this stock to make my duck gravy recipe.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!
