The foundation of extraordinary cooking begins here. Our heritage duck bones* are far more than just bones — generous layers of duck skin line the back, with pockets of rich duck fat throughout the frame and around the tail, perfect for rendering into deeply flavorful schmaltz. Each back also includes a fatty tail on the bottom (incredible for roasting) and a meaty neck on top, prized for stewing, roasting, or adding depth and body to stock.
When gently simmered, these bones release abundant natural collagen and the deeply developed flavor of slow-grown birds, producing a dark, aromatic stock with remarkable body and depth. The collagen melts into the broth, creating a silky texture and natural viscosity no shortcut can replicate.
Ideal for soups, sauces, reductions, and braises, duck stock brings a deep, refined character to any kitchen — the essential starting point for cooks who know that true flavor is built from the ground up.
