Using Herbs and Spices

Vietnamese Recipes & Cuisines (Sauces)

Duck Stock Recipe

Ingredients :

1

2

2

4 cm

2 stalks

30 ml

15 ml

6

Duck carcass

Carrots, peeled and quartered

Onions, peeled and quatered

Fresh root ginger, peeled and cut into chunks

Lemon grass, chopped

Nuoc mam

Soy sauce

Black peppercorns

Method :
  • Put the duck carcass into a deep pan.

  • Add all the other stock ingredients and pour in roughly 2.5 liters water.

  • Bring the water to the boil and boil for a few minutes.

  • Skim off any foam, then reduce the heat and simmer gently with lid on for 2-3 hours.

  • Remove the lid and continue to simmer for a further 30 minutes to reduce the stock.

  • Skim off any fat, season with salt then strain the stock.

  • Measure out 2 liters. Leave to cool.

  • Keep refrigerated when not in use.

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