Never, ever throw away the carcass from your Roast Duck!
Make my Duck Soup & enjoy a bonus meal out of it!
Pre-heat the oven to 220c & pop a baking tray loaded up with the duck carcass, a peeled & quartered onion, 2 peeled & quartered potatoes & a couple of peeled & roughly chopped carrots in to roast until golden (about an hour).
When that lot comes out of the oven, whack it all in a stockpot & pour over 2.5 litres of water. Bring it to the boil before reducing to a simmer & adding in 1 orange (sliced in half), a stalk of lemongrass (bruised with the back of a knife), 2 Bay leaves, a generous handful of black peppercorns & a few garlic cloves (peeled & crushed open with the flat of a knife). Let that all simmer away for 2 hours.
Strain the stock through a colander into a saucepan. Pick off any excess meat from the carcass & bung that in the soup before chucking all the other stuff away, it’s done it’s job.
Pop in a couple of cups of cooked rice (any type that floats your boat) & thinly slice up some pre-cooked duck breasts (I use the Luv a Duck Peking ones for a bit more flavour). Allow that to heat through gently for about half an hour & it’s Chompin Time!