Duck Stock (Save That Carcass) Recipe

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Ingredients:

Serving

1 roast duck carcass, including wings and neck
1 large onion, peeled and roughtly chopped
1 large carrot, peeled and roughtly chopped
2 stalks celery, roughly chopped
1 red chili pepper , slit
2 garlic cloves
4 slices ginger
1 star anise
2 pieces lime rind , no pith
3 coriander sprigs
1/2 tsp black peppercorns, lightly crushed

Directions:

Throw everything into a large pot and cover with water (about 3 litres). Bring to the boil then reduce to a simmer and cook for 1 1/2 hours, skimming any scum that rises.
After simmering, strain into a bowl pressing the meat and veg gently to remove all the liquid. Discard carcass and veg etc. Add in any reserved meat jelly (see my intro) and return stock to the cooktop.
Boil until 2 or 3 (500-750 ml) of stock remain. I stop reducing when the flavour is good. Strain again.
Cool quickly, label and freeze.
No need to season it-that happens when I use it for soup in the future.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	32.73 Kcal (137 kJ)
Calories from fat	2.2 Kcal
		% Daily Value*
Total Fat	0.24g	0%
Cholesterol	0.18mg	0%
Sodium	31.81mg	1%
Potassium	188.03mg	4%
Total Carbs	7.83g	3%
Sugars	2.89g	12%
Dietary Fiber	2.16g	9%
Protein	1.05g	2%
Vitamin C	20.8mg	35%
Vitamin A	0.1mg	4%
Iron	0.3mg	2%
Calcium	28.8mg	3%

Amount Per 100 g
Calories	35.97 Kcal (151 kJ)
Calories from fat	2.42 Kcal
		% Daily Value*
Total Fat	0.27g	0%
Cholesterol	0.19mg	0%
Sodium	34.96mg	1%
Potassium	206.64mg	4%
Total Carbs	8.61g	3%
Sugars	3.18g	12%
Dietary Fiber	2.37g	9%
Protein	1.15g	2%
Vitamin C	22.8mg	35%
Vitamin A	0.1mg	4%
Iron	0.4mg	2%
Calcium	31.6mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

0.2

Points
1

PointsPlus

Good Points

low calorie,
fat free,
saturated fat free,
very low sodium,
cholesterol free

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