We try to reuse the carcasses of our birds…from Thanksgiving roasts to our recent Hokkien Braised Duck.
Since the braised duck was already simmered for hours in its prior use, I bought a package of duck necks to duck-ify the broth more.
I basically stuck mostly to this recipe:
With raw bones or bird birds, I boil them first for about 8 minutes to remove impurities.
Remove the duck necks, set aside.
The impurities? Toss out.
Roast the bones with onion, leek, carrot, garlic, shallot at 400 degrees Fahrenheit for 30mins.
Prep bouquet garni
I don’t always have cheese cloths on hand, but I find loose leaf tea bags work great for infusion sachets.
Place everything in large vessel.
Add water, bring to boil……simmer for at least two hours. Or to your taste.
Your noodle sidekicks. You could infuse the broth with lemongrass and ginger…it’s more aromatic, but I thought it detracted from the savoury duck. Moving forward…I probably wouldn’t infuse again. Maybe just salt to taste.
We went with fresh knife cut noodles. Cook the noodle to your liking in a SEPERATE pot.
Duck Broth Noodle Soup 🙂