No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Duck Stock

  • Yield: 4 cups


  • 2 duck carcasses (about 4 pounds)
  • 1 tablespoon vegetable oil
  • 2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 3 cups chopped yellow onions
  • 1 head garlic, split in half
  • 6 bay leaves
  • 1 cup dry red wine
  • 1/4 cup tomato paste
  • 12 cups water
  • 10 sprigs fresh thyme
  • 5 sprigs fresh tarragon
  • 8 sprigs fresh parsley
  • 1 teaspoon black peppercorns


  • Break and crack the bones of the carcasses.
  • Heat the vegetable oil in a 6-quart stockpot over medium-high heat. Season the bones with 1 teaspoon of the salt and the black pepper. Add the bones to the pot and brown for about 10 minutes, stirring often.
  • Add the carrots, celery, onions, garlic, bay leaves, and the remaining teaspoon salt. Cook until the vegetables are soft, about 5 minutes, stirring often.
  • Add the wine and tomato paste and stir to mix. Cook for 5 minutes, stirring occasionally. Add the water. Put the thyme, tarragon, and parsley sprigs in a piece of cheesecloth, tie it together with kitchen twine, and add it to the mixture. Add the peppercorns and bring the mixture to a boil. Skim off any cloudy scum that rises to the surface. Reduce the heat to a medium and simmer, uncovered, for 3 hours.
  • Strain through a fine-mesh strainer and cool. Refrigerate overnight and remove any congealed fat from the surface. The stock can be stored in the freezer for 1 month.

Recipe Details