Cookbook:Duck Stock

Ingredients

 * Leftover bones from roast duck
 * Pan drippings
 * Duck giblets (gizzard, heart, neck, skinned/peeled duck feet)
 * 1 tsp salt (or to taste)
 * 6 cups (1200 ml) water
 * ½ tsp vinegar

Procedure

 * 1) 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.
 * 2) Drain and reserve liquid, discarding bones and reserving any meat.

Notes, tips, and variations

 * Don't worry about the vinegar spoiling the flavor of the stock; it cooks out and helps leach nutrients such as calcium from the bones, leaving no vinegary odor/flavor behind.