Ingredients
Scale
- 1 smoked duck carcass
- 4 quarts water
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 5 cloves garlic, crushed
- 2 bay leaves
- 10 whole black peppercorns
- 1 tablespoon soy sauce
- 1 tablespoon salt, or to taste
Instructions
- In a large pot, combine the smoked duck carcass and water.
- Bring to a boil, then reduce heat and simmer.
- Add onion, carrots, celery, garlic, bay leaves, and peppercorns.
- Simmer for 2-3 hours, skimming foam as needed.
- Strain the broth through a fine mesh sieve.
- Season with soy sauce and salt to taste.
- Cool and store or use immediately.
Notes
- For extra flavor, add herbs like thyme or parsley.
- This broth freezes well; store in airtight containers.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: Simmering
- Cuisine: French
- Diet: Paleo
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 0g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg