Appears in Cook's Illustrated November/December 2019
Richly flavored duck stock enriches homemade soups and gives you a valuable byproduct in rendered duck fat.
WHY THIS RECIPE WORKS
Our duck stock makes use of the raw trimmings, braising liquid, and duck carcasses left over from our Whole Roast Ducks with Cherry Sauce. We started by simmering the trimmings in the reserved braising liquid to infuse the stock with savory...