Cooking Classes


Duck Stock from my Hutterite Ducks

Awhile back I posted about taking delivery on my Hutterite ducks.  I took 9 in total.  Kept 2 whole and froze them.  The remaining 7 were cut into pieces - legs for confit and breasts for roasting later.

I kept all the carcasses and made duck stock.  It smells heavenly and I decided to can it in my pressure canner.  My freezer space is at a premium, considering I have a whole lamb coming in November!

I used the usual stock recipe - a few stalks of celery, a few carrots, a couple of onions, bouquet garni and boiled for hours.


  1. Sarah, my freezer is stuffed to the gills... how do you pressure can?? That means it's like stock in a can, right?? I just made 20 c of stock and froze it (I save up bones and bits till I have enough), it would be great to put it out of the freezer!

  2. I'm making a big pot of chicken stock as we speak, for the daughter who's having her wisdom teeth out tomorrow. Hopefully I'll be able to add some rice to it by Friday so she'll get a little solid food in her tummy. Your jars of duck stock are so pretty!

  3. I have never cooked a duck. Ever! It's on my "list" though. :)

  4. This stock will be amazing. Duck stock has to be very flavorful.

    I had to smile when I read your whole lamb was coming in November. I had almost a 100-lbs of grass fed beef in my freezer,and just ordered organic chickens due to arrive in mid-september.


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