Duck winter broth
A comforting dish that can be made using duck or turkey leftovers.
- 2 Gressingham duck legs (or leftover cooked, shredded duck meat)
- 1.5 litres good quality chicken stock
- 1 large carrot, peeled and chopped into 1cm pieces on diagonal
- 1 stick celery chopped into 1cm pieces
- 2 bay leaves
- 1 large potato, peeled and chopped into 2cm chunks
- 250g kale, stalks removed
- Preheat oven to 180oC, Fan 160oC, Gas Mark 4
- Pat the duck legs dry, prick the skin all over and season with salt. Place on a baking tray and cook for 1 hour. Leave until cool enough to handle and then pick off or shred the meat with 2 forks.
- While the duck is cooking put the stock into a large pan, bring to the boil and then reduuce temperature to a simmer. Put the celery and bay leaves into the stock. Check for seasoning. Cook your potatoes in a pot of salted water for 10 minutes until tender. Drain. Repeat with carrots. Repeat with kale but only cook for 5 minutes. If you can, try to cook the vegetables at the same time.
- Divide the duck and vegetables into 4 soup bowls and ladle over the hot broth.