How to make duck stock

Roast duck bones in a preheated oven at 400°F until browned, about 30-40 minutes.

Transfer roasted bones to a large stockpot.

Add water to the pot, covering the bones by at least 2 inches.

Bring the water to a boil over high heat, then reduce to a simmer.

Skim off any foam or impurities that rise to the surface.

Add chopped carrots, celery, onions, and garlic to the pot.

Include bay leaves, thyme, black peppercorns, and parsley stems.

Add leeks and mushrooms for additional flavor.

Cover the pot and simmer gently for 4-6 hours, adding water as needed to keep bones submerged.

Strain the stock through a fine-mesh sieve into another pot or container.

Discard solids and let the stock cool.

Refrigerate overnight and skim off any fat that solidifies on the surface.

Store stock in airtight containers for up to a week in the fridge or freeze for longer storage.

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