| No images? Click here  Rich Brown Duck Stock  Being able to turn kitchen scraps into stock is a fundamental cooking skill (usually the first thing students are taught in culinary school) that is really easy to learn. Making your own stock helps you save money, cook better-tasting meals, and reduces food waste. Here, bones left over from breaking down whole birds are roasted with vegetables in the oven until golden-brown and then gently simmered on the stovetop with aromatics to produce a rich brown duck stock. The stock can be used as-is in soups, stews, and braises, or reduced further for a savory, silky duck jus. The kitchen essential  12-Quart Stock Pot When you're making a big batch of stock from a mess of leftover duck bones, you'll need a large stock pot to handle the volume of ingredients. No duck bones? Try these other stock recipes! 
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