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Smoked Duck Stock

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Makes: 8 servings adjust
After smoking ducks, use the bones and carcasses to make a rich, delicious soup stock. Ideal for using in red or black bean recipes. Because this will be used in other recipes, I keep the seasoning neutral.



  • 3 Whole Ducks, the bones and carcasses after smoking and removing most of meat
  • 10 cups Water
  • 12 teaspoon Salt, not too much as smoked ducks will provide some
  • 12 teaspoon Freshly Ground Black Pepper
  • 1 stalk Celery, with leaves
  • 1 teaspoon Dried Parsley

Step 1

Simmer everything together 60 minutes. Ensure duck parts are covered, or at least turned into the boil during the process.

Step 2

Remove from heat. Remove bones and strip meat to keep. Dice meat and bits of skin into small pieces.
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