Duck broth made from the carcass and giblets of a roast duck

Ingredients for 4 servings:

• Bones of a roast duck and duck giblets
• 1 onion(s)
• 2 liters of water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 10 minutes

In a covered stockpot, fry the thickly sliced ​​onion vigorously (for example, in duck fat). Add the boned duck giblets and duck giblets (except the liver) and pour in water. The bones should just cover the water. Heat everything until it just boils. The broth should never boil, or it will become cloudy. Do not add salt: Unsalted water draws out the flavors more effectively (osmosis). Cover the pot and simmer over low heat for a few hours. The longer the heat, the better. Do not stir, or the broth will become cloudy. Finally, strain the broth through a sieve. If you have an old electric stove with hotplates, you can let the broth stand on it after turning it off. It will stay warm and infuse for a few hours. Then, when you return from a walk, for example, you can reheat the stove and add heat to the broth for another few hours. This broth goes particularly well with French onion soup or Asian soups. It will keep refrigerated for at least a week.