ingredients
serves 4
1 duck carcass (raw or cooked), plus 2 legs or any giblets, trimmed of fat
1 large onion, unpeeled, with root end trimmed
2 carrots, cut into 2 inch pieces
1 parsnip, cut into 2 inch pieces
1 leek, cut into 2 inch pieces
2 - 4 garlic cloves, crushed
1 inch. piece fresh root ginger, peeled and sliced
1 tbsp black peppercorns
4 - 6 thyme sprigs, or 1 tsp dried thyme
1 small bunch cilantro (6 - 8 sprigs), leaves and stems separated
for the garnish
1 small carrot
1 small leek, halved lengthways
4 - 6 shiitake mushrooms, thinly sliced
soy sauce
2 scallions, thinly sliced watercress or shredded Chinese leaves
freshly ground black pepper
method
1. Put the duck carcass, with the legs or giblets, the onion, carrots, parsnip, leek and garlic in a large saucepan or flameproof casserole. Add the ginger, peppercorns, thyme and cilantro stems, cover with cold water and bring to the boil over a medium-high heat. Skim off any foam on the surface.
2. Reduce the heat and simmer gently for 1 1/2 - 2 hours, then strain through a muslin-lined sieve into a bowl, discarding the bones and vegetables. Cool the stock and chill for several hours or overnight. Skim off any congealed fat and carefully blot the surface with kitchen paper to remove any traces of fat.
3. For the garnish, cut the carrot and leek into 2 inch pieces and then lengthways in thin slices. Stack and slice into thin julienne strips. Place in a saucepan with the mushrooms. Pour over the stock and add a few dashes of soy sauce and some pepper.
4. Bring to the boil over a medium heat, skimming off any foam that rises to the surface. Adjust the seasoning. Stir in the scallions and watercress or Chinese leaves. Serve the consomme sprinkled with the cilantro leaves.
