Qu'est-ce que le/la/l'Duck Stock ?
A flavorful liquid made by simmering duck bones, meat scraps, and aromatics, used as a base for sauces and soups.
Quel goût a le/la/l'Duck Stock ?
Le/La/L'Duck Stock a un goût umami, rich, savory, meaty avec des arômes roasted, aromatic, deeply savory.
- Taste
- Umami, Rich, Savory, Meaty
- Texture
- Liquid, Slightly Viscous
- Aroma
- Roasted, Aromatic, Deeply Savory
- Acidity
- Low
Technical Metrics
Valeurs nutritionnelles
Per 240ml (1 cup) Calories10 kcal
Total Fat0.5 g
Saturated Fat0.2 g
Trans Fat0 g
Cholesterol2 mg
Protein1 g
Total Carbohydrate0 g
Dietary Fiber0 g
Total Sugars0 g
Calcium5 mg
Iron0.1 mg
Potassium30 mg
Le secret du chef
Roasting the duck bones and mirepoix before simmering intensifies the color and depth of flavor in the finished stock.
Substituts & Proportions pour Duck Stock
Le meilleur substitut pour le/la/l'Duck Stock est Chicken Stock, à utiliser dans un rapport de 1:1. Good savory base, lighter flavor, widely available.
| Substitut | Proportion | Idéal pour |
|---|---|---|
| Chicken Stock Meilleur | 1:1 | Good savory base, lighter flavor, widely available. |
| Turkey Stock | 1:1 | Similar rich poultry flavor, especially suitable for darker sauces. |
| Vegetable Stock (with umami) | 1:1 | Vegan alternative, but lacks the meaty depth. Add mushrooms for umami. |
| Beef Broth | 1:1 | Provides richness and depth but has a distinct beef flavor profile. |
Comment choisir et conserver le/la/l'Duck Stock
- Look for low-sodium, good quality options.
- Making homemade is often best.
Quels accords culinaires avec le/la/l'Duck Stock ?
- Foie gras
- mushrooms
- root vegetables
- red wine
- herbs like thyme and rosemary.
Questions fréquentes
Quel goût a le Duck Stock ?
Umami, Rich, Savory, Meaty Roasted, Aromatic, Deeply Savory
Quel est un bon substitut pour Duck Stock ?
Le meilleur substitut est Chicken Stock (1:1). Good savory base, lighter flavor, widely available.
Comment choisir et conserver le Duck Stock ?
Look for low-sodium, good quality options. Making homemade is often best.