So for Christmas I made many friends and family duck confit. These left me with a few duck carcasses which I made into stock which has left me with a large quantity of duck stock. Yes I have frozen a lot of it but what do I do with it now? Is it too powerful for Risotto?
I've seen recipes that call for duck stock as a substitute for chicken stock in certain types of risotto (including, obviously, Duck Risotto).
If its too "dark" or powerful, you can always mix half-and-half with chicken stock.
Duck stock will give great flavor to many dishes.
Make a risotto with sage, bleu cheese, topped with walnuts and shredded duck confit.... heaven in a bowl.