Duck + Orange Stock
No cooking-related posts for some time, as I’ve been working on a separate project (which isn’t ready yet, taking longer than I thought), stay tuned though.
I’ve been making a lot of stir-fries recently, and wanted to try Duck. I bought duck legs, but found that I had too much meat left on the bone, so I tried making some stock, and added the skin from a clementine (which I’d peeled to put in the stir-fry anyway), and a handful of dried fruit. Put the bones, the skin and fruit in boiling water and reduce for ~10-20 minutes (or however long it takes to reduce), and you should have an extremely flavoursome stock. It occurred to me afterwards that I could have mashed the clementine skin and dried fruit up with a fork, to extract more flavour. I’m also wondering whether I might’ve added Soy sauce, or even red wine. Time to buy more duck then…
Tags: Cooking, duck, orange