The post-benefits of Beijing duck.
Your Beijing duck experience does not end when the coveted last piece of crispy duck gets taken by the greedy person next to you. You may want to strangle them; you may even devour the rest of the shrimp chips out of spite…
Ask the waiter/waitress for the duck bones and see how the eyes of envy shift. Now you can make a tasty soup that is perfect for the cold Winter weather and keep savoring that duck for at least one more day.
This recipe is extremely accommodating in terms of ingredients. I’ve had tasty results with fresh herbs as well as dried herbs. Experiment with leftover vegetables as well! Don’t be worried about the proportions – this soup can handle it.
- 1 carcass of Beijing duck (carcass is a lovely word that belong on National Geographic, not a food blog….I know)
- 1 onion, cut into wedges
- 1 cup of sliced or baby carrots
- 1 bay leaf
- Fresh sprigs of your favorite herbs (try thyme, rosemary, savory, oregano, parsley or all!)
- ½ – 1 cup of red wine (optional)
- Salt and pepper to taste
Split the duck carcass into 3-4 pieces.
Bring a large pot of water to boiling and add in the duck, spices, vegetables, and wine. Bring to boiling and then reduce heat to medium low. Simmer for 1 hour and enjoy! Add salt and pepper to taste. Remove herb stems an serve!