If you’ve never tried duck stock or duck broth, this instant pot duck stock recipe is for you! I never thought to make duck stock until I started cooking Egyptian food. This rich and flavorful broth is used for mahshi crumb (vegetarian stuffed cabbage leaves) and kolkas (taro stew with garlic and cilantro). This duck broth can be eaten as a soup. There are so many ways it can be used!

I have trouble finding duck at the supermarket. When I do find it (usually in the freezer section), I will buy a few for the freezer.

Luckily this recipe makes a large amount of stock, so I can freeze the remaining duck stock. In case you haven’t noticed, I really use my freezer a lot.

Ingredients You’ll Need:

Whole Duck: I recommend using a whole duck for this recipe to get a rich-tasting broth.
Onion: I recommend using white onion, sweet onion, or brown onion for making this duck broth recipe.
Cardamom Pods: I highly recommend using whole cardamom pods in the duck broth because it makes such a delicious flavor to the broth. You can omit this ingredient if you don’t have any on hand.
Bay Leaves: I use dry bay leaves for all of my broth recipes.
Salt and pepper to taste: I like to use coarse sea salt and freshly cracked pepper. I provide salt and pepper recommendations in the recipe card, however, adjust these levels to your own preference.

You will also need:

A pressure cooker (like an Instant Pot) or a stovetop pot
Chefs knife and cutting board
Mesh strainer
Bowl

What’s the Difference Between Stock and Broth?

Stock is cooked at a lower temperature for a longer period of time whereas a broth is cooked over a shorter period of time at a higher temperature. A stock has a deeper and richer flavor than a broth. This recipe is a cross between stock and broth because it’s cooked at a high temperature under pressure (if using a pressure cooker). It’s the middle ground perfect combination I’ve perfected over the last year.

Tips For Making The Best Broth

Thaw frozen duck prior to making duck broth. I thaw my frozen duck in the sink using room temperature water. It usually takes about 2 to 3 hours for the 4 lb (2 kg) duck to get fully thawed.
Make sure the weight of the duck is appropriate for the water amount. The ratio of weight to water for the pressure cooker (or instant pot) is 1 lb (0.5 kg) of duck use 3 cups of water. The ratio of weight to water for the stovetop is 1 lb (0.5 kg) of duck use 4 cups of water. This ratio yields the best tasting broth that’s not too rich or too watered down.
Adjust the salt. Everyone has a tad bit different preference for salt levels, so adjust the salt as needed for your own personal preference.
Strain the broth. Once the duck is finished cooking, strain the liquid from the solids.
Use the duck meat. I roast the duck in the oven with a little bit of tomato paste, lime juice, salt, and pepper. If the duck is falling off the bone, this is perfectly normal.

How To Use Duck Broth?

Duck broth is my broth of choice for mahshi crumb and taro root stew (Egyptian kolkas). Duck broth can also be used for homemade ramen.

What Are Some Other Homemade Broths?

My favorite homemade broths are whole chicken broth, oxtail broth, and vegetable broth (used as a vegan substitute for meat broths).

How To Store Duck Stock?

I rarely need the entire amount of duck stock that this recipe makes, so I like to freeze the amount that I’m not using. I do this with all of the stocks that I make. Make sure to label the bag or container prior to placing it in the freezer. Duck stock and chicken stock look almost identical.

This duck stock recipe can be stored in the fridge for up to 5 days in an airtight container.