Servings: 4 people
Calories: 78kcal
Equipment
- 1 large pot
Ingredients
- 1 duck carcass and any spare bones from a roast whole duck, all fat pulled off & discarded
- Duck meat picked off and reserved
- 2 small brown onions split in half
- 1 bunch parsley stalks
- 1 small handful dried porcini mushrooms
- 1/2 head garlic split horizontally across the middle
- 1 small sprig thyme
- 2 bay leaves
- 5 peppercorns
- 3 medium carrots peeled & finely diced
- 2 sticks celery de-strung & finely sliced
- 1 tin flageolet beans drained
- 40 g pearl barley cooked for 45 minutes or until tender & drained
- 3 large chard leaves washed, rolled & shredded
- 3 tbsps sweet sherry medium
- 2 tbsps sea salt
- Black pepper Freshly ground
- Sourdough bread
- 1 Handful grated Parmesan or similar British hard cheese
- Olive oil to dress
Instructions
- Break the duck carcass into three pieces and place it in a large pot with any leftover bones. Fill the carcass halfway with water, then add the onions with their skins, parsley stalks, porcini mushrooms, garlic, thyme, bay leaves, and peppercorns.
- Heat the pan to a very low heat, cover, and leave to cook for two hours, occasionally skimming the scum from the surface.
- Before returning the stock to the pan with the carrots and celery, carefully strain it through a colander and then a sieve. Return to a gentle simmer and season generously with salt. Cook for ten minutes, or until the vegetables are tender, before adding the beans, pearl barley, and chard. Cook for an additional 5 minutes
Video
Nutrition
Calories: 78kcal | Carbohydrates: 18g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Cholesterol: 0.2mg | Sodium: 3543mg | Potassium: 300mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7754IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 1mg
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