I roasted a duck recently. Now I have made a stock/broth (I never know the difference) from the bones and wings and unroasted duck neck.
As I rarely roast duck, I rarely encounter what to do with the subsequent stock made the next day about a 6-hour simmer). The quantity after straining is perhaps two quarts (about 2ml). Last I made a beef-stock for French Onion Soup, I felt the stock was too intense and maybe too reduced. I wonder if people typically dilute highly flavored broths/stocks with water or chicken broth. If the duck liquid is reduced enough to go gelatinous in refrigeration, for example, is that something to be diluted?
I know I could go by tasting with some recipes, but not for all. I’m not sure what general “ratio” guidelines might apply for such highly flavored stocks like duck or beef. Do people typically mix duck and chicken broth, for example, to temper the flavor for a soup? Or I could reduce it further, but how far?