This is a spectacularly delicious aromatic and rich broth that’s so easy to make because it virtually makes itself.
Chefs all over the world will tell that duck bones make the best stock and so it’s no surprise then that something so delicious is the result.
Whilst it is delightful on its own as a light dinner party entrée, it can be made more substantial by adding some duck wantons or dumplings to the dish (as pictured).
It’s also a great use for duck bones and offcuts and one of the most basic of dishes to prepare.
Ingredients
600 ml salt reduced chicken stock
2 tbsp salt reduced tamari
1 garlic clove, finely chopped
1 tsp freshly grated ginger
½ tsp chilli flakes
1 star anise
¼ tsp Chinese Five Spice Powder
Duck bones from 4 Marylands
1 tbsp honey
½ zest small orange
½ juice small orange
Method
- Place all ingredients except honey and orange juice into a pot.
- Bring to the boil and then turn down to simmer.
- Simmer for 60 minutes with the lid ajar.
- Strain the bones from the liquid and return liquid to the pot.
- Strip any remaining meat off the bones – scrape with a knife if you need to.
- Return all shredded duck to the liquid.
- Stir and cover and put in the fridge until cold so that the fat rises to the surface.
- Once cold remove the fat layer and discard.
- Add orange zest, juice and honey.
- Rewarm the liquid prior to serving but do not re-boil as orange juice flavour will turn to marmalade.
- Check broth for balance of flavours and adjust if necessary.
Tips:
For a gourmet touch either:
- Garnish the broth with finely chopped spring onion and some thin slices of either pan roasted duck breast or shitake mushrooms; or
- For a more substantial dish buy some good quality Duck Dumplings from your local Asian Grocer (I know it’s cheating, but seriously who has timne to make them?) and place in the bowl before adding the broth.
Time: 1.5 hours
Serves: 2
Best Wine Match: Velo Willo’s Reserve Pinot Noir
By : Sigrid de Castella (AKA Mrs Wine Matchmaker)