“Large carcass with some skin and marginal meat. I put in hot oven to roast until crisp, gave off lovely duck fat. Then put in pan with. Onion(skin on,) carrot, celery and simmered for 2+ hours, topping water up if necessary. Made the most amazing stock. You must try”
“Excellent value for money. I rendered down the skin fat for cooking, which also gave us some wonderful duck scratchings, and there was enough meat on the carcass for a tasty slow-cooked stew with plenty of vegetables.”
“First time I've ordered duck carcass - it did not disappoint! Roasted the carcass along with the weekly roast and made a soup base with Chinese pickled mustard and greens.”
