Duck Stock (Save That Carcass) | Recipes, Broth recipes

See more Apr 5, 2017 - Russ and I love duck and I love to make stock with the remaining carcass, wing tips and that big neck. I remove the skin from the neck. We mostly eat marinated Asian style duck, so I pop the wings and neck in the marinade and then bake them alongside the bird for a while. I also strain off the fat and cooking juices and after removing the layer of fat, add the jellied juices to

Thu, 01 Oct 2020 15:03:00 GMT

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