We devoured the better part of an excellent Chinese roast duck tonight. I'm left with all the bones, a bunch of fat, a little bit of skin and meat, and the "jus." How to get from here to a great soup? Just boil the whole shebang up with some coins of ginger and a couple of scallions? Skim the fat first or last? And then, what to do with the broth once it's delicious, aside from making jook?
Thanks in advance--