Photo by Holly A. Heyser
Duck and goose lend themselves to soups and stews, and a dark duck stock is a foundation in many of the dishes I make every week. The recipes that follow range from fundamentals, like broth and demi-glace, to light soups made with duck breast, all the way to extremely rich and hearty pasta sauces made with giblets and duck legs.
Dark Duck Broth
A hearty, dark duck or goose broth that can be drunk on its own or used as a base for other soups.
Duck or Goose Demi-Glace
It takes a while to make, but this stuff is pure waterfowl gold. If you have this concentrated stock on hand, you will always be happy.
Wild Duck Pho
A wild duck rendition of the classic Vietnamese soup. You might even call it, “phuk.”
Ducky Tomato Sauce for Pasta
A simple pasta sauce spiked with duck fat and duck broth.
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