Duck Stock
Duck stock is the best use for a roast duck carcass, and it costs almost nothing. The pan drippings, giblets and skinned feet give it body and a deep, savory flavor that a chicken carcass cannot match. A small spoonful of vinegar helps draw minerals out of the bones and cooks off completely, so nothing sour remains. Use it for soups, grains or sauces.
Instructions
Put the leftover duck bones, pan drippings and giblets into a heavy stock pot. Add the skinned duck feet, the salt, the water and the vinegar.
Cover the pot tightly and set it over medium heat. Bring it to a full rolling boil, which means the surface is churning steadily and not just bubbling at the edges.
Turn the heat down so the liquid barely bubbles, keeping the lid on. Simmer for 1 ½ hours.
Strain the stock, keeping the liquid. Discard the bones and set aside any meat you pick out for another use. Taste the stock and add more salt if it needs it.
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