Recipe by JustJanS
Russ and I love duck and I love to make stock with the remaining carcass, wing tips and that big neck. I remove the skin from the neck. We mostly eat marinated Asian style duck, so I pop the wings and neck in the marinade and then bake them alongside the bird for a while. I also strain off the fat and cooking juices and after removing the layer of fat, add the jellied juices to my stock. I use the stock for noodle soup for the two of us.
Top Review by Peter J
Yum! I made this using leftovers from a Peking duck and used it to make a soup with duck, bacon, mushrooms and noodles. It had lots of flavour and I didn't need to add anything else much to the soup.
- 1 roast duck carcass, including wings and neck
- 1 large onion, peeled and roughtly chopped
- 1 large carrot, peeled and roughtly chopped
- 2 stalks celery, roughly chopped
- 1 red chili pepper, slit
- 2 garlic cloves
- 4 slices ginger
- 1 star anise
- 2 pieces lime rind, no pith
- 3 coriander sprigs
- 1⁄2 teaspoon black peppercorns, lightly crushed
Directions See How It's Made
- Throw everything into a large pot and cover with water (about 3 litres). Bring to the boil then reduce to a simmer and cook for 1 1/2 hours, skimming any scum that rises.
- After simmering, strain into a bowl pressing the meat and veg gently to remove all the liquid. Discard carcass and veg etc. Add in any reserved meat jelly (see my intro) and return stock to the cooktop.
- Boil until 2 or 3 (500-750 ml) of stock remain. I stop reducing when the flavour is good. Strain again.
- Cool quickly, label and freeze.
- No need to season it-that happens when I use it for soup in the future.