On the weekend I roasted a duck, and with the leftovers I have made duck stock. This is the first time I have made this type of stock so now I need to figure out what to do with it...
Tonight I'm intending to make a veal and pork bolognese. I was thinking of using some of the duck fat for sautéing the mirepoix & mince and then reducing some of the duck stock with it.
As I said, I've never made this stock and I've certainly never cooked with this type of stock. So I have no idea if this will result in a rich and slightly unusual flavour, or something terrible.
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