Want to make your own duck stock from scratch? You’re going to need a lot of duck bones. These bulk duck carcasses have been cleaned of fat (resulting in leaner stock) and have had their wing, leg, and thigh bones removed. They’re ready to thaw and simmer with other ingredients to produce stocks and soup bases.
These bones have been harvested from Muscovy ducks (aka Barbary ducks), which are the most popular duck breed in Europe. They are the leanest of the commonly available domesticated duck breeds, with approximately 30% less fat.
RECIPES & TIPS
Duck bones can be combined with water, carrots, celery, onions and herbs & spices, then simmered for several hours, to produce duck stock.