- Joined Apr 20, 2014
I usually use veal stock in all my pan sauces, as it carries such a neutral flavor and is heavenly. I just made a big batch of good and gelatinous duck stock. My question is can it be a substitute for veal stock in a pan sauce, or does it carry more of a distinctive duck flavor that may impart onto let's say a chicken breast,etc. thanks. any other suggestions for using a rich duck stock?