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What to do with a lot of duck broth

redthong Dec 20, 2012 05:28 AM

Tuesday I cooked two 5-lb. ducks using an Ina Garten recipe in which you simmer the ducks in 6 quarts of salted chicken broth before you roast the duck. (BTW, I wasn't that pleased with the result -- I roasted for a shorter time than recommended and cut the temperature a bit, but it was still overcooked. So I don't recommend her technique.) Now I have a whole lot of duck broth and a nice layer of duck fat. I know what to do with the fat, but what's a good use for all that broth? I'm planning to stick it in the freezer, but I'd love some ideas for it.

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    gimlis1mum RE: redthong Dec 20, 2012 05:33 AM

    Duck risotto with a bit of cognac, shallots, chopped dried figs, and pine nuts. If you have any duck meat left, use it as a topping on the risotto.

    Or make noodle soup with rice noodles (the broad, flat ones if you can find them), scallions, and some egg.

    1. l
      lcool RE: redthong Dec 20, 2012 05:48 AM

      all gi mils 1 mum said and

      wild mushroom soup ,wild rice soup
      cassoulet recipes

      are what my goose and duck stock are dedicated to

      1. p
        Puffin3 RE: redthong Dec 20, 2012 06:23 AM

        I'd reduce it down to a a couple of cups then when it's cooled pour it into ice cube trays. When frozen pop them out of the trays and store them in a Zip lock. Then you'll have some wonderful cubes of flavor gold to add to whatever.

        1. ipsedixit RE: redthong Dec 20, 2012 08:05 AM

          Use it for anything you would chicken stock.

          Some of my favorites include congee, oatmeal and quinoa.

          1. JungMann RE: redthong Dec 20, 2012 08:40 AM

            I love duck stock for a really rich gumbo. You can also use it as the base for Thai red curry or Asian-style soup base with the addition of some cilantro, scallions, star anise and orange peel.

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