Practical ingredient guide
Duck necks
A bone-in duck cut used in stews and stocks.
Poultry
All year round
International
What it offers and why to use it
Simmer necks until the meat comes away and carefully remove bones and fragments before eating. Edible weight is lower than purchased weight.
Flavour profile
A rich poultry flavour suited to stocks and stews.
From shopping to cooking
Choose
Buy cleaned necks from a food supplier with a maintained cold chain and no unusual odours.
Store
Keep refrigerated and follow the pack date. Separate from ready-to-eat foods and freeze before the use-by date if not using it.
Prepare
Stocks, pulse stews and sauces.
How to make the most of it
Good pairings
Beans, leek, onion and aromatic herbs.
How to substitute it
Other stewing duck cuts, adjusting for bones, fat and cooking time.
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