Soup with white beans or lentils works great. Or just simmer some white beans it til the stock is dry, then serve with sauteed sausage.
Duck stock is also great for wild mushroom risotto. Or as a little kicker in coq au vin.
Yeah, it is great is cassoulet. I have a once a winter ritual that works about like this: buy 5 or so ducks on the first weekend. Sautee the breasts for immediate consumption, confit the legs, make stock with the carcasses. Then make cassoulet, just in time for the next weekend's dinner!
Makes a killer consomme'. Use ground venison &/or wild boar for the raft. Garnish with wild shrooms and maybe a nice duck quenelle and fresh herbs
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