Duck broth.
Cook time: 2.5 hours | Prep time: 15 mins | Makes: 1.5 - 2 litres
Ingredients.
1 whole duck
6 star anise
1 tablespoon whole peppercorns
3 rib* celery
2 onions, quartered
4 garlic cloves
1 beetroot, cut in half
8 button mushrooms
4 bay leaves
2 cinnamon sticks
3 mint stems
3 dill stems
1 tablespoon salt
Method.
1. In a large pot add the whole duck, star anise, peppercorns, celery, onions, garlic, beetroot, mushrooms, bay leaves, cinnamon sticks, mint, dill and salt.
2. Fill the pot up with 4-5 litres of water. Bring to a boil and simmer on low for 2.5 hours until the water level has at least halved.
3. Refrigerate overnight. The next day scoop off the fat which has solidified on top of the pot. Bring to room temperature or heat lightly. Strain into containers and shred duck meat. Discard remaining vegetables.
NOTES: Broth will freeze for up to 3 months. Try The Cordony Kitchen Duck Tikka Masala with this duck broth.
