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Concentrated Duck or Goose Stock

duck demi-glace

Photo by Holly A. Heyser

Glace de viande is an ultra-concentrated stock used to enliven pan sauces or soups; it’s usually made with veal. Glace is also the closest thing I know to making your own bouillon cubes — only this is infinitely better. Looks like duck Jell-O, doesn’t it?

The only problem with glace is that is a pain to make. If you have other things to do, this recipe can take several days. Really. But it’s still worth it. Take your time and go with it. Once its made, glace lasts two weeks or more in the fridge and a year or more in the freezer. Freeze it in blocks with an ice cube tray, or in small glass jars. Remember a little goes a long way.

Then, when you need a bomb of meaty flavor, grab some demi-glace and drop it into the sauce or soup.

If you make this with domestic ducks or geese, cut as much fat off them as you can, and note that you will only need 3-4 duck carcasses or 2-3 goose carcasses.

Makes 2 pints demi-glace

  • 6-10 wild duck or 3-4 wild goose carcasses, with some meat still attached (like wings and necks)
  • 20-30 duck feet, or 1 pig’s foot
  • A little olive oil
  • Kosher salt
  • 2 chopped onions
  • 4 chopped carrots
  • 5 chopped celery sticks
  • Stems from 1 bunch parsley
  • Large sprig of fresh thyme or 1 tablespoon dried
  • Large sprig rosemary or 1 tablespoon dried
  • 1 tablespoon cracked black pepper
  • 4 bay leaves
  • 4 garlic cloves, peeled and smashed
  • 1 tablespoon crushed juniper berries (optional)


  1. Coat the duck carcasses with the olive oil and salt well. Set aside for 15 minutes while you heat the oven to 400 degrees. Alternatively, grill the duck carcasses over high heat until well browned. If you are roasting, put the duck or goose carcasses in a large roasting pan and cook at 400 degrees for 30-45 minutes, or until well browned.
  2. Meanwhile, chop the duck feet with a cleaver or heavy chef’s knife, or score the pig’s foot all over. This opens the feet up to the broth, so all that collagen can get into it. This is what makes the concentrated broth set up solid. Do not skip the feet!
  3. Once the carcasses are roasted, remove and chop them into large pieces with poultry shears or a large chef’s knife or cleaver. You’re doing this to be able to fit them all into your stockpot. Stuff the duck carcasses into your largest stockpot and cover by 1-2 inches with cold water. Add the feet to the pot.
  4. Bring the stock to a bare simmer – do not let it boil – and skim any froth that surfaces. Do this as many times as needed. Simmer the stock for 4-8 hours. You can stop now if you’d like and pick up the process the next day.
  5. Once the stock has simmered for 4-6 hours, add all the vegetables, herbs and spices. Simmer this for 90 minutes to 2 hours — no longer.
  6. Strain the stock. First pull all the bones and things out with tongs, then use a Chinese spider strainer or slotted spoon to fish out the smaller bits. Finally, pour the stock through a fine-mesh sieve lined with cheesecloth (or a paper towel) into another large pot. You might need more than one pot. This is another place where you can stop and pick up the process later.
  7. Once you have your finished stock, you should have something on the order of 2 gallons. Now a normal demi-glace recipe would have you split the stock and make a sauce espagnol out of one half, then combine it with the other half after you’ve already added some more herbs and aromatic things. I see no reason to do this. Instead, move the pot off-center to a burner set on low heat: This will concentrate the impurities you will need to skim off all on one side of the pot. Skim frequently.
  8. Let this simmer down for at least 6 hours. I usually have started this whole process in the morning, and by evening have my nice stock. This final reduction process I let go on overnight. In the end, you should have a clear, thick broth. Pour this into small containers, and refrigerate. It should set up and become a gelatin.
duck demi-glace closeup

Photo by Holly A. Heyser

More Duck or Goose Recipes

20 responses to “Concentrated Duck or Goose Stock”

  1. bob

    doesn’t this have wine in it?

  2. Squeak

    Is that jelly kinda stuff, that is left in the roasting pan after you roast a duck also considered demi-glace?

  3. Mike

    First of all, thank you for the great site! I visit it often and enjoy it immensely. I have saved up some venison shanks and arm bones to try making demi-glace with, but am unsure how much I will need. Do you think there is enough collagen in deer shanks to replace the pig or ducks feet? Are there any additional adjustments I should make to your duck or goose recipe for venison demi-glace other than the bones?

    Thanks, Mike

  4. JB

    I had venison with Cumberland sauce in Germany many years ago and still remember that meal! One of the most delicious meals I’ve ever had. I didn’t know it was called Cumberland sauce only that it contained red currants. Tried recreating it over the years with little success (good but just not “IT”) The venison backstraps are defrosting as I write this and will make it for the wife and friends tomorrow night. THANK YOU for this great recipe and website. Being from PA we enjoy a lot of venison. I’ll be a regular visitor to be sure!

  5. Cory

    Have you ever tried this with a pressure cooker? I roasted my bones and added everything along with some red wine (Just because! Ha) and let it hard pressure cook for about an hour. The bones were mushy almost and after a reduction it was super thick and gelatinous. It worked for me okay, but it wasn’t as clear as yours. Think that came from not skimming at all? Can’t really skim with the pressure cooker system, or not that I know of at least.

  6. Bill

    Well, the start of another waterfowl season has me looking for new ideas, and you always have some good ones!

    Quick question on the demi-glaze recipe. I see you recommend removing excess fat from domestic bird carcasses, would you want the same from wild ducks? The reason I ask is that I often only pluck the breasts and remove them, and then pull the legs out skinless. The easiest method for me to get a much of carcasses to use would be to then just skin the rest of the carcass. Looks like there is plenty of labor in this recipe already, looking to save myself a little.

    I can tell that it will be worth it though, can’t wait to add one of these cubes of goodness to my pan sauce I make after a quick sear on skin-on, rice-fed, plump, Texas prairie specklebelly breasts!

  7. mike

    Cory, I am going to try that with a pressure cooker. Not sure I want to cook things for 12 hours… But can you do with this with only one duck

  8. rl reeves jr

    We’re making a big batch of antelope demi glace for an event next month. Hopefully using our massive Swiss pressure cooker to cut the time down a bit.

    Has anyone made antelope demi glace via the pressure cooker method? Tips, suggestions?

  9. Neal Zeller

    I have 5 lbs. of Coues whitetail bones that I’d like to make demi. Any recommendations on the mirepoix ratio for this? I’ll be using the basic prep you’ve nicely laid out here. Thanks!

  10. Chad Low

    Got a pot of this going right now (ruined it on my first attempt. but that’s another long, sad story) and it has reduced from darn near 8 quarts down to two. Wondering if you have a trick or method to the skimming. I have been having a hard time. Tried blotting them out with pieces of paper towel and even picking out with a toothpick. Just haven’t really figured out a good way to get out the bad stuff without taking too much of the good….

  11. Erin

    Beginner’s question: Can you suggest some specific uses for the stock? Something not too hard?

    I keep making stock whenever I roast a duck or a goose because I feel guilty if I don’t try. It always gels up when cool, so I think it’s quite concentrated. But I’ve never been thrilled with the things I’ve made with my stock. I tried ramen, risotto, and soup with dumplings. They were fine, just … they managed to taste kind of bland and too rich at the same time. I don’t even know how that is possible.

    Any ideas how a bad cook can make the most of good stock?

  12. Clay

    Fun to make. After 7 hours in jars, in the fridge mine hasn’t yet begun to gel. I started with fewer carcassas than stated in the recipe. Would that cause it to stay liquid? Any suggestions for getting it to gel at this point? Thanks much Hank.

  13. Chad Low

    Any reason you wouldn’t use dried mushrooms, or fennel, or sage in this?

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