🔕 🔔

My Basket ()

All questions

I'm slow roasting a whole duck, but I have the neck and gizzard and some excess skin. Any ideas for the extra parts? Can I make duck broth?

asked by erinbdm almost 6 years ago
6 answers 6345 views
C8ffa92e 3766 46b4 8290 dbef5c382a03  james joyce 1

pierino is a trusted source on General Cooking and Tough Love.

added almost 6 years ago

Don't even think about trying to make stock from gizzard and skin. Neck, yes,with aromatics like carrots and leeks. Skin makes great crackliings (save the fat), and gizzards you can use for gravy. But to your point, don't waste them.

2b00435b fe24 44bb afe2 ad3364f28f79  1390710 10151917400148928 1193325941 n 1
added almost 6 years ago

I don't see why the gizzard and neck could n't be simmered for a few hours and turned into a broth. Along with a carrot, celery and onion, additionally a bay leaf and some thyme would not hurt. If you want to use the skin, I agree with Pierino, render the fat starting with a cold pan on medium low heat. Then after the fat has been rendered crank the heat and fry the skin!

34b35e7d 9f0b 412e bbb2 00e0498f86d5  2016 10 06 19 40 38
added almost 6 years ago

Nothing to add that hasn't already been said - pierino and Mr_Vittles speak the truth. There's nothing in this world like duck fat, it adds incredible flavor to all sorts of things, and the crispy skin is impossibly delicious.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

I often use gizzards and necks for stock. Hearts too, but NOT the liver. However, I do love gizzards and if you're ever making confit, confit the gizzard too!

6346112f d6f6 4db0 9d53 839aed36565a  photo 70
added almost 6 years ago

I use Ina Garten's recipe for roast duck which has you simmer the duck in chicken stock before roasting. It makes excellent roast duck, but the stock is unbelievable. I adore it.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

And don't forget the Ginger duck recipe from Cooking for Mr. Latte. Finally made it last week and it was great. Best part, tho, is the gingery stock, which makes fabulous rice!