Duck broth tastes slightly more intense than chicken broth. And it falls in the range of poultry soups (turkey, chicken, duck, pigeon) that each provide a particular taste. This broth is often made as a side activity when de-boning a whole duck for other purposes.  And it forms the basis for duck demi-glace, which in turn is the basis for duck glace or duck sauce as well as an important component of spreadable duck pate. 

The art of making duck broth

Please refer to the broth section where we explained about the importance of having bones to make a nice tasting broth. Because bones provide taste, minerals and also gelatine, formed during the cooking process from bone collagen.  When de-boning a duck, for example, to make a pate de campagne , duck breast or to render duck fat, the bones will be left. Thus use the wings, the leg bones and feet (if available) and the carcass to make a wonderful broth. Also the feet will provide additional gelatine. First the meaty bones will be fried in the pan with a little fat. When browned, add onion and or some leeks as aromatic vegetables. Also fry these at medium fire. Subsequently add the water and bring slowly to a simmer. Simmer for about 2 hours.

Special equipment

None

 

Duck broth ©️ Nel Brouwer-van den Bergh

Duck broth

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Prep Time 10 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 20 minutes
Servings: 8
Course: Dinner, Lunch
Cuisine: French
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 carcasses
  • 2 duck heads (if available)
  • 4 feet (if available)
  • 2 necks
  • 4 wings
  • 1 onion
  • 1/2 leek
  • 1 tsp thyme
  • 1 bay leave
  • 6 Qt (6 L) water
  • 1 tbsp duck fat or some duck skin
  • 1/3 tsp pepper

Method
 

Making the broth
  1. Take a large enough pan and add the tbsp of fat
  2. Add all the meaty bones, necks, carcasses etc. and start to fry on low to medium fire
  3. Brown them and turn regularly
  4. When browned, add the onion and leek and brown these also somewhat
  5. When all is lightly brown and fragrant, add some wine or brandy so scrape the pan a bit clean
  6. Then add all the water and bring slowly to a simmer
  7. We do not remove grit or any froth, and so can add the herbs as well
  8. Simmer for about 2 h or a bit more. The meat should be able to be removed from the bones easily.
  9. Remove all bones and filtrate the broth through a siff
  10. Use this to make soup from or as a start for your duck demi-glace

Notes

Method: simmering
Food allergy & intolerance information: none

Remarks

  1. The broth displays a jelly appearance when cold, with some fat patches on top. It disappears upon heating the broth and comes back upon cooling. The most intense tasting broth types display this behavior. It is the collagen from the bones that converts to gelatin during the simmering.
  2. Broth can be stored for several days in the refrigerator or frozen for a few months.

 

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