Homemade Duck Broth

5 from 2 votes

This homemade duck broth recipe is made with whole duck, water, spices, and salt. Duck broth is a richer and fattier substitute to chicken broth, and it's so easy to make!

Servings:

Ingredients

4 lbs whole duck
12 cups water
1 large onion halved
8 cardamom pods
2 bay leaves
salt and pepper to taste

US Customary - Metric

Instructions

Instant Pot Method

You need a large pot that can handle a 4 lb (2 kg) duck. Add the water, cardamom pods, onion, salt, pepper, bay leaves to the pot.
Rinse the whole duck in your sink. Make sure to disinfect your sink after.
Put the whole duck in the pot. Bring the duck to a simmer, cover the pot, and turn the stove to medium low. Cook for about 1.5 to 2 hours until the duck meat is falling off the bones. For pressure cooker instructions, see note 1.
Strain the liquid from the duck and other ingredients.

Notes

If cooking the duck with the Instant Pot for 45 minutes, the duck meat will be falling off the bone quite literally. If using the duck for another recipe after, just keep in mind it won't stay all together. I prefer to cook the duck for 45 minutes because the stock is much richer.
If there's no room in the cooking pot, you can quarter the duck.
For every 1 lb (0.5kg) increase of weight of duck using a pressure cooker, add 3 cups of water.
For every 1 lb (0.5kg) increase of weight of duck using a stovetop pot, add 4 cups of water.
If using anything over a 6 lb (3 kg) duck, I recommend adjusting the seasoning ratio as well.
Storage: Store duck broth in the freezer by allowing it to cool and then pouring it into freezer-friendly storage bags. Store in the fridge in an airtight container for up to 5 days.

Nutrition