Duck broth is less common on our tables than chicken and beef broth, which is a pity, because it is equally tasty. Such broth is aromatic and essential. Meat, water and spices are the most important in the broth. A duck will be the basis – it should be from a small, proven family farm. The pieces of meat we will use are, for example, the neck, thigh, breast, and heart or skin.
- 1 duck body, neck, wings, thighs
- 1 large carrot
- 1/2 of celery root
- 1 parsley root
- 1 onion
- 1 leek
- 1/2 bunch of parsley
- 4 grains of allspice
- 3 Bay leaf
- 1 salt, pepper
- First, we rinse the parts of the duck under cold water. Then put it into a pot with cold water and simmer it for about 1 hour. After boiling, scum will appear on the surface of the water, which must be collected.
- Peel the vegetables and cut them into medium-sized pieces. After peeling the onion, first fry it over a fire or bake it in a dry frying pan. Then put the vegetables and spices in a pot with duck.
- Simmer it all over low heat for about 1 hours. Best served with noodles or poured dumplings.