You are visiting the Gressingham Foodservice website. Visit the consumer site.

Duck carcass and leg bones are ideal for making stock or adding another level to your sauces. Simply make as brown chicken stock and finish as you desire.

Duck Stock


  1. 5kg duck carcass/bones/wing tips
  2. 3 white onions
  3. 1 leek
  4. 1 bunch celery
  5. 5 carrots
  6. 300g tomato paste
  7. 5g whole black peppercorns
  8. 5g star anise
  9. 3 bay leaves
  10. 20g fresh thyme
  11. 10g fresh rosemary
  1. Spread duck bones in a single layer over a large baking tray.
  2. Roast for 20 mins at 180°C. Carefully decant and discard any liquid.
  3. Return to the oven and roast for a further 30-45 mins till even dark brown colour all over.
  4. Separately, in a stock pot, heat a little veg oil on high then add onion, leek, celery, carrot and cook on high till evenly coloured. (approx. 20 min)
  5. Add peppercorns, star anise, bay leaves, thyme, and rosemary. Stir and cook for 2 mins.
  6. Add the tomato paste, stir, and cook out for 2 mins.
  7. Add some water to deglaze whist scraping the bottom of the pan. (Wine can also be used at this stage.
  8. Add the roasted bones and reserve the fat separately for another use.
  9. Cover with cold water and bring to a simmer. (approx. 20L)
  10. Regularly skim any foam or fat from the surface.
  11. Simmer for at least 3 hours before straining and passing through a chinois.
  12. Strain and reduce to a third.
  13. Use in place of brown chicken stock or reduce with beef stock and red wine for a simple delicious duck jus.

Interested in adding Bones to your menu?

Contact our foodservice account manager James for more details on how to get Gressingham on your menu.