The image you see may seem to resemble a bowl of duck Jell-O more than duck stock. But actually, they’re one and the same. Sort of. Behold the glory of an über-stock whose every molecule is imbued with collagen, that gelatinous substance that makes gelatin—or Jell-O, if you will—wiggle, jiggle, quiver, and shimmy. (This wiggling, jiggling, quivering, and shimmying is much like what happens to your thighs when you, like David, bust into an impromptu happy dance over the superlatively rich, ducky smack of this stock.) Worry not: The wobbly blob of stock turns liquidy when subjected to mild heat. All the better for you to make a ducky take on pho or toss in some carrots and turnips and potatoes and deem it a duck pot au feu. The sort-of-solid stock freezes well, too, which gives you ample time to ponder what to do with the rest of your stash of duck stock. Er, über-duck stock.