Roast Duck Bone Broth

Roast Duck Bone Broth


How was everyone's thanksgiving weekend? After two friendsgiving dinners and another two days of hangovers, I am left with a lot of leftover salads and exactly one duck carcass. The carcass is from the only meat main of my mostly vegetarian thanksgiving dinner - a roast duck with potatoes, apricots and rosemary, and it was quite a hit.

If you have any of the wing tips or neck bone on hand, don't forget to save it along with any ends of vegetables from you daily cooking. For an extra boost, I borrowed a technique from the Vietnamese pho, which is to roast the bones with aromatics before dropping them into water. The charring renders the sweetness of the vegetables and really intensifies the flavour of your broth.

The addition of vinegar helps release the nutrients in the bones, and is a crucial step in making bone broth, a clear soup that has recently taken the nation by storm. It is touted for an abundance of nutrients and amazing healing properties. The high concentration of collagen is also great for your skin and hair, and even great for digestive tract!

This broth is great on its own, sipped from a mug like a cuppa savoury tea. Bottle it for the fridge or store in the freezer, and you've got yourself some of the best broth you can find for cooking. Season it with salt, fish sauce and/or soy sauce, and it's a versatile soup base for noodles and rice. You can really go wild with extra seasonings, like smoked paprika, curry powder, sirarcha, etc.


Roast Duck Soup Noodle

Makes 3 quarts duck broth.

1 roast duck carcass, including wings and neck
1 large onion, peeled and roughly chopped
3 stalks celery, roughly chopped
2 garlic cloves
4 slices ginger
1 tablespoon apple cider vinegar
28g dried porcini
2 star anise
1 cinnamon stick
1 teaspoon black peppercorns, lightly crushed
1/2 teaspoon coriander seeds, lightly crushed
small handful coriander sprigs

  1. Preheat the oven to 400F. Arrange the duck carcass, onion, ginger, celery and garlic on a roasting pan. Char for 10-15 minutes, or until the onion is softened and fragrant.
  2. Meanwhile, soak dried porcini in 1 cup of boiling water.
  3. Throw everything into a large pot along with the rest of the ingredients and add enough water to cover. Sprinkle over the apple cider vinegar and allow to sit for around 20 minutes.
  4. Bring to a boil over high heat, then reduce to a simmer and cook, uncovered for 2 to 3 hours, removing any scum that rises to the top occasionally.
  5. Strain into a bowl and discard the carcass and any solids. You may save large pieces of meat if desired.
  6. Divide in smaller containers (I used quart containers),  and allow to cool. Chill in the refrigerator, and remove the layer of fat on top that has solidified.
  7. Store the broth in the refrigerator for up to 5 days, or in the freezer for months. When using, simply season with any spices and flavourings, and add any vegetables or meat as desired.
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