HOW TO BREAK DOWN A WHOLE DUCK: https://youtu.be/4fqzZFVP92k
Carcass from 2 ducks
6 cups water
2 cups diced white onion
1 cup diced carrot
1 cup diced celery
Herb sachet: Equal portions of herbs tied together with cooking twine
10-12 black peppercorns
8 ounces baby portabello mushroom, sliced and sautéed
Soy sauce, to taste
Chili oil, sweet soy sauce, fresh green onions, for garnish
In a 400-degree oven, place the duck carcasses and wings in a roasting pan and brown for approximately an hour.
Add water, onions, carrots, celery, herb sachet and peppercorns to a large stock pot. Add the browned duck carcass and wings to the pot. Simmer on low for a minimum of 4 hours and up to 24 depending on your preference on the strength of the broth.
Strain the broth and reserve. Season broth with soy sauce to your desired salt level.
To serve: Add to the bottom of individual soup bowls a teaspoon of fried chili oil, a drizzle of sweet soy sauce, fresh green onions and mushrooms. Pour hot over broth all and serve immediately.
Pro tip: Use an instant-read meat thermometer for the perfect cook. For a variation of the dish, cold smoke duck breast for an hour before searing.