{"id":1056,"slug":"duck-stock","title":"Duck Stock","description":null,"ingredients_raw":["Leftover bones from roast duck","Pan drippings","Duck giblets (gizzard, heart, neck, skinned/peeled duck feet)","1 tsp salt (or to taste)","6 cups (1200 ml) water","½ tsp vinegar"],"ingredients_norm":["leftover bones from roast duck","pan dripping","duck giblet","salt","water","vinegar"],"steps":["Cook everything in a tightly covered heavy stock pot over medium heat until it reaches a full rolling boil, then reduce heat and allow to simmer for 1 ½ hours.","Drain and reserve liquid, discarding bones and reserving any meat."],"categories":["Broth and stock recipes","Recipes for broth and stock","Recipes using duck"],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":"very easy","source_name":"wikibooks","source_url":"https://en.wikibooks.org/wiki/Cookbook:Duck_Stock","source_ref":"4496957","authors_url":"https://en.wikibooks.org/w/index.php?title=Cookbook:Duck_Stock&action=history","license":"CC BY-SA 4.0","license_url":"https://creativecommons.org/licenses/by-sa/4.0/","extraction_confidence":null,"content_hash":"19fa0cde10a61157929ed5cf91bc69b63af203e1468602887d37f0a44b93224e","created_at":"2026-08-02T14:43:00Z","updated_at":"2026-08-02T14:43:00Z","notice":null,"url":"https://recipecontextprotocol.com/recipes/duck-stock"}