Organic Duck stock carcass
A whole fresh organic duck carcass to make your own stock or bone broth. The flavour beats a stock cube by a mile.
A whole fresh organic duck carcass to make your own stock or bone broth. The flavour beats a stock cube by a mile. A full-flavoured base for soups, sauces, risottos and stews – or savour a nourishing mugful straight up.
How to prepare
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.