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Classic duck bouillon

This recipe can also be used to make pigeon and quail bouillon. Substitute only the carcasses and necks with pigeon or quail. If you are making pigeon bouillon you may want to add a few sage leaves.

Makes 15l.

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Allergens and dietary requirements

  • Sulphite
  • Celery

Ingredients

2
celeriac
3
carrots
2
leeks
1
bulb
garlic
350
ml
vermouth
500
g
duck carcass
500
g
duck necks
20
l
water
0.25
bunch
thyme
0.25
bunch
rosemary
3
leaves
bay leaf
30
peppercorns
as needed
allspice
40
g
salt

Scale recipe

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