Vietnamese Recipes & Cuisines (Sauces)

Duck Stock Recipe

Ingredients :




4 cm

2 stalks

30 ml

15 ml


Duck carcass

Carrots, peeled and quartered

Onions, peeled and quatered

Fresh root ginger, peeled and cut into chunks

Lemon grass, chopped

Nuoc mam

Soy sauce

Black peppercorns

Method :
  • Put the duck carcass into a deep pan.

  • Add all the other stock ingredients and pour in roughly 2.5 liters water.

  • Bring the water to the boil and boil for a few minutes.

  • Skim off any foam, then reduce the heat and simmer gently with lid on for 2-3 hours.

  • Remove the lid and continue to simmer for a further 30 minutes to reduce the stock.

  • Skim off any fat, season with salt then strain the stock.

  • Measure out 2 liters. Leave to cool.

  • Keep refrigerated when not in use.

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