Duck stock

I was channelling my Grandma when I decided to make duck stock from the duck bones, as she would say “it’s a shame to waste it.” Making stock doesn’t take much effort, just time. Leave the pot bubbling away while you do something else!

I placed the bones in a roasting pan and put it in the oven at about 180C. This step will give your stock a more pronounced flavour and colour, which is preferable to an insipid shade of beige! After the duck has been in there for about 20 minutes, add a chopped onion with skin and a carrot and a broccoli stem if you have it. Toss them around in the fat and roast for another 30 minutes or so until the duck is coloured and vegetables soft.

Tip the lot into a big pot and cover with water. Simmer uncovered for several hours and allow the stock to reduce. This step is key, the longer you cook it and the more the stock is reduced, the more jelly like  your stock will be once it has cooled – you’re aiming for a solid bowl of duck essence. Strain the stock into a bowl and place in the fridge overnight. The next day, scrape the fat off the top and dollop the stock onto a baking tray and place it in the freezer. This way you can freeze your stock cubes in individual portions and use them to add flavour when you need to.

I turned some of my stock into wonton noodle soup. This was even easier than making the stock because I cheated and bought fresh egg noodles and frozen wontons from my local Asian grocer. I put about 1 cup of stock and 3 cups of water in a saucepan and brought it to the boil. I added some bok choy (sliced lengthways) with the frozen wontons and simmered a couple of minutes until cooked. I placed the pre cooked noodles in a bowl and covered it with the stock and wontons, with a dressing of sliced chilli and soy sauce.


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