Friday, March 1, 2013

Duck Feet

In the past, I have used chicken feet in stock because they give off a lot of gelatinous material that is high in glucosamine and chondriton. Great stuff for our joints and bones, and they give a bit of body to stock.

Recently in a nearby Asian market,  I found frozen duck feet that had been skinned and had the nails cut off so I picked up some for just gelatinous stock to add to soups, stews or whatever. They add the same benefits as chicken feet, but I didn't have to skin and declaw them myself.

I cooked these in a crock pot about 6-7 hours, and then pressure-canned them in 4 oz. jars. Just one jar (or even half a jar) makes a great addition to any soup or stew, and doesn't add any flavor.

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