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?
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Merrill is a co-founder of Food52.
Yes, reducing the strained stock is probably your best option at this point. Unless you have some more duck bones!
Sarah is a trusted source on General Cooking.
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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