The Accidental Smallholder Forum
Food & crafts => Recipes => Topic started by: egbert on January 03, 2011, 09:50:56 pm
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I cooked us a duck for dinner last night - I love duck! :love: :love: :love:
I now have a jug of duck giblet stock and a pan simmering away making my duck carcass stock. Now, what do I do with it? ??? ;D
I was thinking of a nice soup - anyone have a good recipe? Also, can I just add the 2 stocks together or should I keep them separate - not sure if the taste would be very different or if duck stock is strong in flavour?
Cheers
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I guess heat them separately then taste - if giblet stock bitter don't mix...
Have you any meat left could do Chinese duck pancake??
Good luck.
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Unfortunately I had no meat left, so I made a soup out of each of the stocks to experiment. The soup from the carcass stock is lovely, if a little mild in flavour.
The giblet stock had more immediate flavour but also leaves a bitter aftertaste.
Pints of soup to kickstart the NY diet anyway.
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Glad you enjoyed your meal - applaud your adventurousness...
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I've had some success with this recipe for duck and ginger soup:
http://www.channel4.com/4food/recipes/popular-cuisines/chinese/five-spice-duck-and-ginger-noodle-soup-recipe
swap the chicken stock for your lovely duck stock and the duck breasts for whatever meat you can scrape from the left-over roast duck carcass. Goes down well with my lot - having another go at this tomorrow actually...
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Ducks are fatty so I've never made stock from my birds. If the stock has turned out greasy see if you can remove the grease layer once cooled then freeze and treat as chicken stock. Use any fat for roasting potatoes (the fat can be frozen too if you want to store it).
Adding the two pans of stock together should be fine.
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