DUCK BROTH

PREPARATION 120MIN

SERVES 1 SERVINGS

NIVEL INTERMEDIARY

INGREDIENTS

Frozen duck with head, liver, gizzard and feet VG

• 100g onion

• 100g leek

• 50g celery sprig

• 1 bay leaf

• 1 sprig of thyme


PREPARATION METHOD

Place the bird carcasses in cold water and bring to the boil to remove any impurities. Remove immediately and rinse the carcasses. Now wash the vegetables and herbs. Place the carcasses in a pan, cover with cold water and bring to the boil. Add the aromatic garnish and remove the fat and impurities. Cook for 1 hour and 30 minutes, strain and cool quickly.



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