Chef's Hint:

You will probably want to reduce the stock down after you have strained it to strengthen the flavours.

Duck Stock - Oriental

INGREDIENTS

1 duck carcass with skin and fat removed
2 sticks celery
1 large onion
2 medium carrots
1 stick lemon grass
2 star anise
4 cloves garlic
1 piece ginger, bruised
2.5 litres water

METHOD

Roast the duck bones until golden in a hot oven 220C. Remove from roasting tray and drain well. Toss the vegetables in a little of the duck fat and roast until golden.
Place the bones into a suitable pot, cover with cold water and bring to the boil.
When the vegetables are golden, drain well and add to the stock.
Pour off any excess fat from the roasting dish and deglaze the pan with a cup of water. When it comes to the boil, add to the stock.
Skim any scum, and turn down to simmer. Add the lemon grass, star anise, garlic, ginger and allow to simmer for approximately 2 hours.
Strain the stock, discard the bones and vegetables.
Use the stock as required.