Ingredients Condiments Duck Stock Be the first to rate & review! A simple stock, made from roasted duck necks and water, produces a clean, mild, deeply savory flavor. Reserve duck neck meat for a ragù or pasta filling. By Angie Mar Angie Mar Instagram Angie Mar is an American chef, restaurateur and named a Food & Wine Best New Chef in 2017. She owns and operates Les Trois Chevaux in New York City. After moving to New York in 2010, she enrolled at the French Culinary Institute. Before joining The Spotted Pig as sous-chef, she worked at three Brooklyn restaurants, including Reynard, Diner, and Marlow & Sons. In 2013, she became the fourth executive chef at The Beatrice Inn in Manhattan. In July 2021, Mar opened a French restaurant, Les Trois Chevaux, in Greenwich Village. Food & Wine's Editorial Guidelines Updated on November 1, 2019 Print Rate It Share Share Tweet Pin Email Active Time: 20 mins Total Time: 14 hrs 35 mins Yield: Makes 4 1/2 quarts Ingredients 5 pounds raw duck necks (about 17 necks) 10 quarts cold water Directions Preheat oven to 425°F. Arrange necks in a single layer on 2 rimmed baking sheets. Bake in preheated oven until deeply browned, 30 to 40 minutes, flipping halfway through cooking. Pull duck meat from bones; reserve meat for another use. Transfer bones to a large stock pot; scrape any browned bits and juices from baking sheets into pot. Add 10 quarts cold water, and bring to a boil over high. Reduce heat to medium-low, and simmer until stock is dark and reduced to 4 1/2 quarts, about 4 hours, occasionally skimming impurities off of the top with a fine wire-mesh strainer. Pour stock through a fine wire-mesh strainer into a bowl; discard solids. Let cool at room temperature 2 hours. Cover and chill 8 hours or up to 5 days. Skim off solidified fat on top of stock before using; discard fat. Rate it Print