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Duck Stock

Condiments

Ingredients

  • Giblets and neck of a duck
  • 1 onion, sliced in half
  • 1 carrot, split lengthways
  • 1 thick celery stick, cut into chunks (plus leaves)
  • 1 bunch of parsley stalks
  • 1 bay leaf
  • 1 sprig thyme
  • 6 black peppercorns
  • 2 pieces ginger
  • Salt

Method

  1. Wash the neck and giblets then place them in a medium-sized saucepan and add the rest of the ingredients and cover with water.
  2. Bring everything up to the boil, skim off any scum that rises to the surface, then turn the heat down to a gentle simmer. Put a lid half on the pan and simmer for 1½-2 hours. After that, strain the stock and bring back up to simmering point before making gravy.