How to make duck broth
ProductsDuck - 4-6 wings or 2 legs, or 300 grams of necks or wings
Bow - 1 head
Carrots - 1 medium size
Black pepper - 4 peas
Recipe
- If necessary, remove small feathers from the wings.
- Rinse meat products under running water.
- Place the duck in a saucepan and cover with cold water.
- Bring water to a boil over high heat.
- Reduce the heat so that the water boils, barely bubbling.
- Cook for 1 hour to 1.5 hours, depending on the size of the meat pieces.
- As it forms, remove the accumulated foam with a sieve (in the first 10 minutes of cooking).
- After the foam stops forming, add carrots cut into two or three parts, washed and halved onion and peel into the broth.
- After an hour of cooking, add bay leaf, peppercorns and herbs to the broth.
Fusofacts
If you have a whole duck carcass, then for the broth you can use the neck, wings and body bones left after cutting - but if the broth is needed for meat soup, then it is better to put the meat parts.Duck is a rather fatty bird, so if you do not remove excess fat in advance, then it will have to be removed with a ladle after cooking.
If you put the duck in cold water, more extractives will be released from it, but if you put the carcass in hot water, the foam will be much less.
You can check the readiness of the duck by cutting it on the joint - an undercooked duck will have pink meat juice there. And of course, the finished broth will have an amazing aroma.
In order for the broth to turn out golden brown, carrots and onions can be scorched until black in a dry frying pan before placing in water.
Peking duck broth usually cooks faster than Indo-duck broth.
For cooking broth, you can use only stems from herbs, and it is better to save the petals to decorate the finished dish.
In order to highlight the note of duck sweetness in the broth, 5 minutes before cooking, you can add lemon juice from about one or two slices.