Place the carcass in a roasting tray with some roughly chopped stock veg – onions, carrots, celery. Roast in a medium/high oven, until the carcass is nicely browned. Drain away excess fat and place everything in a large saucepan. Add a few bay leaves and peppercorns. Cover with cold water and bring up to the very faintest of simmers. Cook gently for 2 hours, skimming away any fat or impurities that float to the surface. Pass the liquid through a fine sieve. Use your stock as the base for any duck soup, stew, broth or sauce.
This product has been previously frozen and is not suitable for home freezing.
Keep in the fridge, below 5°C, and use by the date on the label.
Organic duck farmer
Our organic, slow-grown, free-range ducks are reared by Ross Gardner, whose family have been farming poultry for half a century, and Rod Hall aka Roddy from Rod & Bens, just up the road from us on Bickham Farm, Devon. They certainly know how to keep their birds happy; the farm is Soil Association certified, for the best possible standard of welfare.