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I'm making duck stock.

Stopped at a Chinese market yesterday and got a whole duck. Rendering the fat, planning on confit for the meat, and making duck stock. I assume it will make a wonderful soup. Any recipes you favor...noddles would be a great ingredient.

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  1. i make duck broth when i get enough bones, but then i also buy a bunch of heads and feet if i can get them. wonderful stuff.

    i add carrots, ginger, dried thyme and a couple of scotch bonnets to start.

    i no longer eat grains so don't have noodles, but will have some seaweed or spinach and a poached egg, or drizzle some eggs in stracciatella style.

    3 Replies
    1. re: hotoynoodle

      I have one head and two feet--special flavors to be added?

      1. re: hotoynoodle

        I love using our duck stock in risotto. It adds an extra layer of richness to the dish.

        I also do a dish with homemade pasta and mushrooms, in a sauce of reduced duck stock, with cream and sherry added. Serve it with a marinated, grilled, sliced duck breast on top.

        1. re: L.Nightshade

          +1 on risotto. And use some of the duck fat to saute the onions or shallots to start.

            1. re: escondido123

              This recipe has the correct broth to rice ratio and yields a congee of correct texture, and consistency. I'd just throw the carcass in along with the broth, and sub in garlic for the ginger. Garnish with chopped cilantro, and crispy fried shallots. Good with roast chicken, and/or turkey carcass.

              http://www.chow.com/recipes/29184-gin...

              1. re: letsindulge

                Thanks for the link, I've never made congee.

              2. re: escondido123

                Just make congee as you normally would, but sub in the water with the stock.

                When I make congee with duck stock I serve the congee with a duck leg sticking out of the bowl. Makes for a nice presentation.

            2. I often use duck stock to make my gumbo. For a duck noodle soup, I might steep the duck stock with star anise, cassia, fennel, cloves, peppercorn, scallions, red chilies, ginger before straining the aromatics and serving with cooked egg noodles, baby bok choy, cilantro, scallions and sliced roast duck.

              1. Assume you're done with the duck stock by now, but if not, I suggest you roast the carcass & vegetables -- totally amplifies the flavor and gives a nice color (particulaly if you use unpeeled onion). And it comes out much less cloudy since the proteins are denaturzed by the roasting.

                And if you do it in a pressure cooker, it works even better and only takes 45 minutes.

                1 Reply
                1. re: rjbh20

                  Already done, no roasting, no pressure cooker. But will keep the roasting in mind for next time. Thanks.

                2. Watch out for exploding stock. See exploding turkey stock thread here, which links to my exploding duck stock thread. http://chowhound.chow.com/topics/888101