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

• 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.