Even though my roasted duck didn't turn out as well as I'd hoped that's no reason I can't create a masterpiece out of the leftovers. A big pot of duck soup with some fresh veggies and soba noodles.
Homemade stock is one of the coziest things that can ever come out of a kitchen. The smells and the warmth totally engulf the entire house, and you get another entire meal out of the carcass of last nights supper.
I put the leftovers from last night straight into a pot, which sat in my fridge all day waiting for me to come home. Once I got home I simply added the veggies I had on hand (a chili pepper, a sweet pepper, some celery, a few garlic cloves, a few peppercorns, half an onion, a sad piece of ginger and the daikon sprouts off my plate from last nights supper) and covered the entire mess with cold water.
Turn the heat to medium-high and wait an hour or two. Generally the longer you simmer the stock the better it will be, but I've really only got the wings and carcass of my duck. The legs are going to go in later to loosen up, then I'll shred the meat and add it to my finished soup.
When the stock is done I drain and discard all the veggies and the bones. If you're feeling particularly zealous you can strip the meat from the neck, and also test the gizzards to see how tender they are. If they're really tough you can slice them thin and poach them in the stock again. This is also the point where you want to taste and season your stock - don't be afraid, it can take a lot of salt.
Sliced gizzards, bottom right.
I love to add a few nice crisp veggies to my final dish, so I also like to poach some broccoli and peppers (or whatever you've got) in the broth before I add my noodles.
Once your stock is drained and seasoned, your veggies are poached, and all your meat is shredded and ready you've just got to cook the noodles and assemble the soup.
The flavour is wonderful, much richer than chicken stock. And I seem to have stumbled onto something excellent with the combo of veggies I used. I think it's the lack of carrot, a totally over rated stock veggie if you ask me. This is some seriously rich, complex, ducky goodness. A completely new, awesome, meal made out of what's in the fridge and the bones of Sunday dinner.