Stock pack comprises of Duck carcase and necks for making delicious duck stock, just place in a large pan on the hob, cover with water
and boil for upto 1 hour. Check water doesn't boil dry. Strain into a
clean bowl then use to make soup, risotto or freeze to use later.
DUCK NOODLE SOUP
Serves 4
First make the stock: put all the duck bones, neck and giblets
(but not the liver) in a large pan or slow cooker with an onion, a
carrot and a stick of celery. Simmer gently for a couple of hours
(overnight in a slow cooker). Cool, strain and refrigerate.
The next day, lift off any fat that has set on the surface. Add a
cinnamon stick and a star anise and boil down the stock until you
have about 1½ pints/750ml of richly flavoured, fragrant broth. Stir
in a teaspoonful of soft brown sugar and 2 tbsp soy sauce, plus a
sliced mild red chilli.
Add 7oz/200g rice noodles and simmer
until just done. Add any left-over scraps of duck and heat through.
Ladle into bowls and sprinkle with finely sliced spring onions and
fresh coriander leaves. Eat straightaway.
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