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What to do with a lot of duck broth

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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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  1. 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. 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. 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. Use it for anything you would chicken stock.

          Some of my favorites include congee, oatmeal and quinoa.

          1. 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.