Recipe plus video for roast duck and bone broth that is perfect for the main meal and gravy for holidays and special occasions.
We roasted two ducks for Christmas dinner this year, and after we picked them clean, I made a ton of homemade bone broth too.
As luck would have it, I was able to source them for a fantastic price. For such a gourmet dinner choice plus the duck broth, they turned out less expensive than the local chickens I buy!
Duck is a much fattier bird than turkey or chicken. One great benefit of roasting a fatty bird like duck or goose is that you can cook it at a higher temperature, so the meal is ready faster, yet there is little risk of dried out meat.
We baste our duck while it is cooking. This glazes the meat beautifully and results in the most out of this world crispy duck skin you’ve ever tasted.
There is much less meat to be had on a duck versus a turkey, but you get a ton of duck fat in return. I save this wonderfully healthy, nutritious, tasty fat in a glass container in the fridge and use it for weeks later to season roast vegetables.
My children never turn down vegetables roasted in duck fat. They are simply too delicious to resist (even more tasty than veggies cooked in butter if that is possible)!
Duck also happens to make the most delectable bone broth, so be sure to save all those drippings.
Need a stuffing recipe that blends well with the richness of duck meat? Try this healthy roast duck stuffing that is perfect for this type of poultry.
Homemade Duck Broth Recipe
Recipe for homemade duck broth made from roasted duck that serves as a rich and nourishing base for soups, sauces, and gravy.
Ingredients
- 2 roasted ducks meat removed
- filtered water
- apple cider vinegar
- giblets optional
- chopped onion, celery, carrots optional
Instructions
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Place duck carcasses in a large stockpot. Break up the bones into pieces if necessary to fit the pot.
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Add cold filtered water – enough to cover.
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Add a small amount of store bought or homemade apple cider vinegar. 1/4 cup works well. Stir.
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Leave on the counter for 30 minutes per French culinary practice.
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Place stockpot on the heat and bring to a boil. Skim off and discard any foam (off flavors and impurities) that rise to the top just before boiling is reached.
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Add optional cooked giblets with juices and chopped veggies, and then turn the heat down to low, cover, and let simmer for 3 hours for meat stock and up to 8-24 hours for bone broth.
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Remove from heat, cool and strain into large 1/2 gallon mason jars or containers of choice.
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Duck broth will stay good for up to 5 days refrigerated. Freeze what you will not use during that time.
Recipe Video
More Information
Benefits of Duck Eggs: More Nutritious and Less Allergenic
The stuff that was at the bottom of the pan after roasting the duck was added to my pot. Are you supposed to add it for duck stock? I normally put it in all my other stocks.
You can if you like! It has lots of flavor.
Can I also use the bones that we chewed the meat from? Just not sure if our saliva would contaminate the stock.
I also made stock from free-range chickens. Similar amount of scum to the Tyson’s.
Yes!!
I have made stock from Tyson’s all-natural chickens from the regular grocery store and I hardly had any scum.
I love your videos – they’re so informative! I make both chicken and beef stock all the time. I usually freeze my stock in muffin tins then transfer the frozen blocks to a larger container. I find this gives me the flexibility of using small or large quantities. Again thanks for the great post and video!
Can I also use the bones that we chewed the meat off from? Just not sure if our saliva would contaminate the stock.
I love this vid. My 12 year old loves duck and the rest of us really like it as well. We have not bought it often in the past and I have yet to source it through a really high quality operation, although I have been trying. I’m sure eventually the local Weston Price group in my area will meet again and I will get a chance to join up and get involved. But since they went from last June up until the night we had nutcracker tickets this year with nothing I have to be patient. Hopefully either they will pan out as a resource or I will find some new idea to help get myself a duck. Luckily I did source a great goose for this Christmas so will have goose grease soon! 🙂
Have you ever cooked muscovy duck? The farmer I am getting the goose from also raises Muscovies, but since I understand they are far less fatty than other ducks I decided to try his goose and keep looking for duck sources at other farms.
Merry Christmas to you and yours!!!