Cue a Marx Brothers joke! But seriously, our duckling soup bones make an absolutely incredible stock. Did you know that traditional French onion soup is often made with duck broth? Try it, you'll never go back to boring chicken.

Ways to cook: Did you know that chefs distinguish between "white" and "brown" broth? For white broth, simply simmer the bones in water (add your choice of aromatics: carrot, onion, celery etc.). For brown broth, roast the bones and vegetables first for an extra punch of umami and depth, then simmer.

Size: Vacuum packed bags

You May Also Like: Duckling Necks, Duckling Wings

Suggested recipe: Grandma Rosie's Basic Stock Recipe