NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- roast duck bones, leftover from roast duck
- pan drippings
- duck giblets, gizzard, heart, neck, skinned/peeled duck feet
- salt, or to taste1 tsp
- water, 1200 ml6 cup
- vinegar1/2 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 2 steps
Cook everything in a tightly covered heavy stock pot over medium heat until it reaches a full rolling boil, then reduce heat and allow to simmer for 1 ½ hours.
Drain and reserve liquid, discarding bones and reserving any meat.
Region evidence: no stated origin (basic dish)
