Duck Stock from my Hutterite Ducks

Awhile back I posted about taking delivery on my Hutterite ducks.  I took 9 in total.  Kept 2 whole and froze them.  The remaining 7 were cut into pieces - legs for confit and breasts for roasting later.



I kept all the carcasses and made duck stock.  It smells heavenly and I decided to can it in my pressure canner.  My freezer space is at a premium, considering I have a whole lamb coming in November!

I used the usual stock recipe - a few stalks of celery, a few carrots, a couple of onions, bouquet garni and boiled for hours.