This the duck that keeps on giving. It began as a roast duck, then was turned into this broth which was used to make a delicious mushroom and duck risotto, as well as a tomato soup. You could substitute chicken to make this if you don’t happen to have duck.
This recipe is as simple as putting everything in a pot to simmer for a number of hours, then giving it time to cool before refrigerating it.
Thanks again Tony, the Accidental Agrarian, for the duck!
What you need:
- 1 duck or chicken carcass
- 1 onion, cut in half
- 1 stalk celery
- 1 or 2 carrots
- 1 knob of ginger, sliced
- a few cloves of garlic
- 1 teaspoon peppercorns
- 2 pieces of star anise
- a bunch of parsley stems, if you have them
What you do:
- Put everything in a stock pot and cover with cold water. Bring it to a slow simmer and skim of any foam.
- Keep on a low simmer – just barely bubbling – for 3 to 4 hours, or more if you have the time.
- Strain off the liquid from the bones and vegetables and discard the solids. I use a fine sieve to do this, and line it with some cheesecloth if I want to keep all the fine bits out.
- Allow to cool to room temperature. I put the broth into canning jars and place them in a sink of cold water, changing the water when it gets warm. If it is cold enough outside I just put it out for the night.
- You can use it up or keep it for a few months in the freezer.