Guest guest Posted January 3, 2004 Report Share Posted January 3, 2004 Well, we received 4 ducks yesterday, 2 which I oven roasted and we ate for dinner, and 2 which I put into the stock pot to make broth for soup. I know the recipe calls for just using the carcasses, but there is so little meat on the bird to begin with, these were young ducks. I added some additional spices, but well, the results are less than satisfying. The oven roasted birds weren't bad, I definitely need some good recipes to have a starting point though. But the broth--who knew that duck broth would smell so remarkably like wetlands?! In any case, I have many quarts of this stuff now, and don't want to waste it if I can avoid it--does anyone have any idea for how to flavor this so it doesn't smell and taste so clearly of mudflats? My husband says it reminded him of when he lived in Mali, West Africa, then connected it to a fish stew they would make; when I asked him if it was good, he said, " No, but it was available. " :0) Thanks so much, Leann Quote Link to comment Share on other sites More sharing options...
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