Being able to turn kitchen scraps into stock is a fundamental cooking skill (usually the first thing students are taught in culinary school) that is really easy to learn. Making your own stock helps you save money, cook better-tasting meals, and reduces food waste.
Here, bones left over from breaking down whole birds are roasted with vegetables in the oven until golden-brown and then gently simmered on the stovetop with aromatics to produce a rich brown duck stock. The stock can be used as-is in soups, stews, and braises, or reduced further for a savory, silky duck jus.
While this recipe employs a traditional slow-cooking stovetop method, it can be easily adapted to a pressure cooker by following the method from our Pressure Cooker Brown Chicken Stock recipe.
Published at Wed, 15 Jan 2020 10:28:31 +0000