Author Topic: Duck Stock - now what? (Read 3633 times)

egbert · « **on:** January 03, 2011, 09:50:56 pm »

I cooked us a duck for dinner last night - I love duck!

I now have a jug of duck giblet stock and a pan simmering away making my duck carcass stock. Now, what do I do with it?

I was thinking of a nice soup - anyone have a good recipe? Also, can I just add the 2 stocks together or should I keep them separate - not sure if the taste would be very different or if duck stock is strong in flavour?

Cheers

bsadevon · « **Reply #1 on:** January 03, 2011, 11:23:47 pm »

I guess heat them separately then taste - if giblet stock bitter don't mix...
Have you any meat left could do Chinese duck pancake??

Good luck.

egbert · « **Reply #2 on:** January 04, 2011, 07:05:12 pm »

Unfortunately I had no meat left, so I made a soup out of each of the stocks to experiment. The soup from the carcass stock is lovely, if a little mild in flavour.
The giblet stock had more immediate flavour but also leaves a bitter aftertaste.

Pints of soup to kickstart the NY diet anyway.

bsadevon · « **Reply #3 on:** January 04, 2011, 07:12:35 pm »

Glad you enjoyed your meal - applaud your adventurousness...

benkt · « **Reply #4 on:** January 05, 2011, 12:15:47 am »

I've had some success with this recipe for duck and ginger soup:
http://www.channel4.com/4food/recipes/popular-cuisines/chinese/five-spice-duck-and-ginger-noodle-soup-recipe
swap the chicken stock for your lovely duck stock and the duck breasts for whatever meat you can scrape from the left-over roast duck carcass. Goes down well with my lot - having another go at this tomorrow actually...

OhLaLa · « **Reply #5 on:** January 05, 2011, 02:25:15 pm »

Ducks are fatty so I've never made stock from my birds. If the stock has turned out greasy see if you can remove the grease layer once cooled then freeze and treat as chicken stock. Use any fat for roasting potatoes (the fat can be frozen too if you want to store it).

Adding the two pans of stock together should be fine.