Description
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.
Ingredients
- Duck Carcass
- Onion
- Carrot
- Celery
- Red Chili Pepper
- Garlic Cloves
- Ginger
- Star Anise
- Lime Rind
- Coriander Sprigs
- Black Peppercorns
Instructions
- Throw everything into a large pot and cover with water
- 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 and return stock to the cooktop
- Boil until 2 or 3 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