If you saw my post about PEKING DUCK you read were I recommended you save the duck carcass for a later project, this is the project I usually use the bones and any leftover meat from the duck.
This is another easy meal to make and if you consider that it's the same duck you had before it makes any expense for the ingredients even more economical. This makes enough for 3-4 servings easily.
Ingredients:
Duck Carcass, leftovers from duck dinner, meat / bones
Duck fond, leftover from separating the duck fat (another use) and dark syrupy base
Spaghetti or any other noodle of your choice
2 small carrots, peeled and cut into small cubes
2 small scallions, dark green removed, the rest cut in thin 2 inch strips
Soy sauce (optional)
Fish Sauce (optional)Sugar (optional)
Place all duck parts in a large heavy pot, add good quantity of water. Bring to a boil, lower heat. Add duck fond and simmer for at least 1 1/2 hours. At this time check the color and flavor of stock, at first it will be somewhat clear, continue to simmer. You might have to add a cup of water to replace the water lost to evaporation. Simmer for 30 more minutes or until the stock is a deep brown color. Taste the stock and add soy sauce, fish sauce, sugar, salt or anything you like. Simmer 15 minutes more to allow stock to become a bit thicker.
At this time you will add the carrots and scallions. Reserve 2-3 tbl of scallions for topping on the soup when serving. Allow the stock to simmer an additional 15 minutes to soften carrots.
Adjust seasonings again and once this is done the soup is done. If not using right away, you can cool for storing but if you will use at once then you can bring up the heat to boiling and add the pasta. Once the pasta is cooked you're ready to serve. Top with some scallion strips. Enjoy!
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