Recipe for homemade duck broth made from roasted duck that serves as a rich and nourishing base for soups, sauces, and gravy.
Place duck carcasses in a large stockpot. Break up the bones into pieces if necessary to fit the pot.
Add cold filtered water - enough to cover.
Add a small amount of store bought or homemade apple cider vinegar. 1/4 cup works well. Stir.
Leave on the counter for 30 minutes per French culinary practice.
Place stockpot on the heat and bring to a boil. Skim off and discard any foam (off flavors and impurities) that rise to the top just before boiling is reached.
Add optional cooked giblets with juices and chopped veggies, and then turn heat down to low, cover, and let simmer for 6-24 hours.
Remove from heat, cool and strain into large 1/2 gallon mason jars or containers of choice.
Duck broth will stay good for up to 5 days refrigerated. Freeze what you will not use during that time.