A simple duck broth that is a great base for a lot of duck recipes!
This is a flavorful broth to make with some of those skinless duck breasts you’re likely to bring home. This is perfect for when you don’t feel like cutting the breasts off of the breast plates.
Think of this as you would beef broth in your duck creations. I have used it in duck gumbo and Duck Pho, and they have both turned out delicious! You can use store bought stock/broth, but making it yourself and putting some of the carcass to good use adds a unique flavor bomb you are not going to get from the store-bought stuff.
This recipe can make a surplus so if you’re not going to use it all immediately you can refrigerate or freeze it for later and it will be good to go! I hope you enjoy this recipe as much as I did!!
- 12 teal duck breasts still on the keel bone
- water enough to cover meat
- 2 carrots
- 1 stalk celery roughly chopped
- 4 parsley stems
- 1/2 onion roughly chopped
- 1.5 tsp oregano dried
- 1.5 tsp thyme leaves dried
- 1.25 tsp cayenne pepper
- 1/2 tsp salt
- 1/2 tsp pepper
- Place all of the ingredients in a large pot
- Bring to a boil.
- Cover and reduce heat.
- Let simmer for 1-1.5 hours or until the duck is tender.
- Remove duck, debone, and cut into bite size pieces. Set aside. This goes perfectly in gumbo. If not using immediately, refrigerate or freeze for later.
- Refrigerate duck broth.
- Once the fat has separated, remove solidified fat and strain all solids out.
- If not using immediately, refrigerate or can and store for later. Enjoy!