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Duck Stock

  • Yield: 4 cups


  • 4 pounds raw duck bones, including the carcass and necks, rinsed in cool water
  • 1 tablespoon vegetable oil
  • 2 teaspoons salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup coarsely chopped carrots
  • 1 cup coarsely chopped celery
  • 3 cups coarsely chopped yellow onions
  • 1 head garlic, split in half
  • 1 cup dry red wine
  • 1/4 cup tomato paste
  • 3 quarts water
  • Bouquet Garni


  • 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 pepper. Add the bones to the pot and brown for about 10 minutes, stirring often.
  • Add the carrots, celery, onions, garlic, and the remaining teaspoon salt. Cook, stirring often, until the vegetables are soft, about 5 minutes.
  • Add the wine and tomato paste and stir to mix. Cook for 5 minutes, stirring occasionally. Add the water and the bouquet garni, and bring the mixture to a boil. Skim off any cloudy scum that rises to the surface, then reduce the heat to medium and simmer, uncovered, for 3 hours.
  • Strain the stock through a fine-mesh strainer and let cool. Refrigerate for 8 hours or overnight, then remove any congealed fat from the surface. The stock will keep in the refrigerator for 3 days or in 1- to 2-cup containers in the freezer for up to 1 month.

Recipe Details