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