Delicious, healthy and extremely versatile.. Use in soups, as a drink, as a base for gravy and stuffing the list is endless! It’s also the Perfect Ramen Base (check out my recipe)
Duck Carcass and Neck – 1
Garlic Cloves – 10
Fresh Thyme Leaves – 4
Onions – cut in half
Carrot – 4 sliced into 1-inch chunks
Celery – 4 sliced into 1-inch chunks
Apple Cider Vinegar – 1 Tablespoon
Salt and Pepper
Preheat the oven to 190 Celsius (375 F). Put the duck carcass, garlic, thyme, onion, carrot, and celery in a roasting pan. Leave the skin on the garlic and onion to protect it from burning. Roast, make sure to give everything a shake occasionally to brown all sides. Roast for an 45min to and 1 hour.
Transfer the contents of the roasting pan to a large stock pot. Get rid of the duck fat. ( You can keep this to cook with). Add the apple cider vinegar and 6 litres of water. (The apple cider vinegar changes it from a stock to a broth). Bring this to the boil and then down to a simmer. Leave it simmering away for about 2 hours making sure to take off the foam that forms on top. Then pop it all into the oven and leave cooking overnight (this step is optional but the longer you leave it cooking the more flavoursome it is!). Otherwise you can take it of the stove after two hours and follow the below instructions.
Leave it to cool and then strain it discarding all the bones and veggies. Season with salt and pepper. Pop, it into the fridge for about 8 hours. When you take it out the next day/night skim off all the fat that is on top.
And then bottle…