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food52hotline my duck stock is very week even thought I simmered it for 12+ hours. What can I do to fix it. Should I strain then cook down?

asked by @CouldntbeParve about 4 years ago
2 answers 573 views
Cbfb27ea 071f 4941 9183 30dce4007b50  merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added about 4 years ago

Yes, reducing the strained stock is probably your best option at this point. Unless you have some more duck bones!

0bc70c8a e153 4431 a735 f23fb20dda68  sarah chef

Sarah is a trusted source on General Cooking.

added about 4 years ago

Weak in flavour or weak in body? If weak in body, you could add some raw chicken bones (or even better, chicken feet!) to supplement the collagen and simmer that for 2 or so hours.

If weak in flavour - did you make a brown stock or a white stock?

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