Duck broth

Duck broth is a flavorful and nutritious stock obtained by boiling duck meat, bones, and skin with vegetables and spices. This ingredient is fundamental in many traditional cuisines, especially in recipes that require an intense and deep flavor, such as rice dishes, stews, and soups.

Origin: Duck broth has its roots in European gastronomy, particularly in French and Chinese cuisines, where duck is a highly valued food. In Spain and many regions of Latin America, duck broth is used to add richness and body to various culinary preparations.

Properties: This broth is an excellent source of protein and collagen due to the prolonged cooking of duck bones and skin. Furthermore, it offers a characteristic flavor that intensifies any dish, providing an aromatic profile and an attractive golden color. Its content of healthy fats also contributes to a smoother and more gelatinous texture in preparations.

Synonyms in Spanish from Latin America: Although "caldo de pato" is the most common term, in some regions it may be more generally referred to as consomé de pato or simply caldo de ave when referring to similar broths made with different poultry.