Asian Style Duck Bone Broth Soup


I slow roasted a wild duck a couple of weeks ago and froze down the carcass and leftover duck meat so I could make a tasty soup from the carcass..!

Bone Broth

2 onions
2 carrots
6 cloves garlic, crushed with skin on
3 sticks celery
4 parsley stalks
1 duck carcass

Pre heat the oven to 200c. Rough chop the onions, carrots and celery, you can leave the skins on. Place in baking tray and roast for 30-40 mins until the veg gets a bit of colour.

Put the roasted veg into a large pot with the duck carcass and parsley stalks, cover with cold water. Bring up to the boil and simmer covered for 6 hours. Strain out the veg and duck, discarding the veg and carcass. All the goodness is now in the broth. Wash the pot and pour the broth back into the clean pot.

 Asian Style Duck Soup

2 cm knob fresh turmeric
4 cm knob fresh ginger
2 stalks lemongrass
6 kaffir lime leaves
2 chillies, or if your like me and love spicy food add a couple more
4 bok choy
left over duck meat
1 capsicum
1 bunch spring onion
1 packet vermicelli glass noodles

Return the bone broth to the heat. Finely grate the turmeric and ginger, add to the broth. Give the lemongrass a good bashing with a rolling pin, this makes it easier to chop, before finely chopping, add to the broth with the kaffir lime leaves and finely chopped chillies. Simmer on a low heat uncovered for 2 hours, this allows the broth to reduce and infuse all those delicious asian flavours. Adding salt as necessary.

While the soup is simmering, finely slice the capsicum and spring onion. Wash and trim the bok choy.

Soak the glass noodle in hot water until cooked, this won’t take very long, strain.

When your ready to serve, add the bok choy and duck meat to the soup, cook for 5 or so minutes until the bok choy has cooked but the stems are still a little bit crunchy.

Divide the noodles into bowls, ladle the soup on top and garnish with the capsicum and spring onion.


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