Duck necks are cheap and plentiful here in Los Angeles. They are the best
way to make a nice, relatively clear duck stock for soup. The photo
specimens are about 8 inches long, 1 inch in diameter and weight about 4
ounces each.
More on Working with Ducks.
Cooking: Chop the necks into about 2 inch lengths using a razor sharp Chinese cleaver knife. Put in a pot with plenty of water so they're well covered, bring to a boil and simmer slowly for 4 to 6 hours. Yes, this is much longer than for chicken. If desired, you can add some aromatic vegetables and herbs for the last half hour of cooking.
When done, strain out and discard the solids. Separate the fat using your gravy separator. Discard the fat and refrigerate stock until needed.
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