I had my first crack at making chicken stock the other day and now I would like to try duck stock.
One of the posts I read when learning how to make chicken stock was about using chicken feet. It mentioned:
It has its own unique and wonderful flavor, and the added gelatin from the feet give whatever dish is made with the stock a luxurious feeling when eating it.
Is this also true with duck stock?
Can I follow a chicken feet stock recipe and simply swap the chicken feet for duck feet?