Duck winter broth Recipe · Gressingham
Make a hearty duck winter broth with vegetables for a warming, nourishing soup.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gressinghamduck.co.uk.
Ingredients
- 2 Gressingham duck legs (or leftover cooked, shredded duck meat)
- 1 1/2 litres good quality chicken stock
- 1 large carrot, peeled and chopped into 1cm pieces on diagonal
- 1 stick celery chopped into 1cm pieces
- 2 bay leaves
- 1 large potato, peeled and chopped into 2cm chunks
- 250g kale, stalks removed
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