What to do with Duck Stock?

Lillibet_2

Hi all

Any suggestions on what I could use Duck Stock for if I boil up a carcass?
Would it be a good basis for soup or would it taste odd? I imagine it would be too stong for most soups, Chinese soup would be ideal I guess but I don't really like it!
Any other suggestions welcome as I seem to have developed a pregnancy-liking (not a craving exactly, I'm only on one duck a week) for crispy aromatic duck & as it costs so much I'd like to get my moneys worth!

Cheers

PS : Tecos have their crispy aromatic duck on special offer at the mo, £7.99 inc pancakes & hoi-sin sauce for anyone else who likes it! Although it says do not freeze, if you put the hoi-sin sauce in the fridge then the duck & the pancakes freeze perfectly.

Sarahsaver

Just try it for minestrone or in a casserole as stock next time u make one in the slow cooker
i think the crispy duck is cheaper in iceland;)

Penny-Wise_4

If you have a chinese supermarket near you could get cheaper crispy duck there. You can also buy the pancakes in bulk - you can eat as many as you like and never run out.

Lillibet_2

Thanks, will try it as stock for a beef casserole maybe?

Will pop into Iceland next time I am near one, unfortunately neither that or a Chinese supermarket locally.

Cheers

JailhouseBabe

I finally got round to making my duck stock last night (although realised this morning that I forgot to put the giblets in ). I intended to simmer for an hour and a half, but forgot it was on so ended up simmering for four and a half hours . Oh well, smells good and might just give me a thicker soup - or I guess I could use it as a concentrate and add more water?

Anyway, my question is: can I use duck stock for a broccoli and stilton soup, or would it be too 'overpowering'?

Thanks, JB x

Pink.

Hi Jailhousebabe,

You could use it for a broccoli and stilton soup but I think it could be overpowered by the other the ingredients. Duck stock is delicious so I use it for things like french onion, minestrone or pulse based soups where the taste isn't drowned by other flavours.

Pink

wyebird

Duck and noodle soup is lovely

queen_of_string

I always use duck stock to make asian style soup (we had it for tea last night actually ). I add some sliced mushrooms or peppers and some sliced spring onion and some thin noodles. Bit of soy sauce, fish sauce of you have it, maybe a bit of garlic or a bit of hoisin sauce, basically a bit of anything a bit asian out of the frige and some chili for those that like it.

Skint_Catt

wyebird - do you have a receipe please?

Do you make duck stock in the same way you make chicken (I use the Slow Cooker overnight with 2 litres of water)?

We're having duck on Saturday, but I've yet to be brave enough to make anything from the litres of chicken stock I now have in the freezer!

wyebird

I just break it up and simmer it on the hob for a couple of hours with some onion celery and a carrot. I usually clear it then with an egg white (after some nice person on here told me how )

Recipe for soup is a bit ad hoc, something along the lines of the one above by QOS...stock, matchstick carrots, celery, spring onions, cucumber, sweetcorn ( depending upon what's lurking in the fridge) soy sauce, fish sauce and chilli flakes and add broken noodles for the last couple of minutes

Skint_Catt

clear it with an egg white???? :rotfl: