This weekend I bought a big duck: over 4.2 kg… enough to make all sorts of things with the breasts, the legs, the wings and the carcass.
Don’t hesitate to ask your poulterer to joint the bird — they’re better equipped than you.
With the carcass, you make a stock… drop it into cold water and, once boiling, add a few carrots, some turnips and one or two leeks. After an hour, an hour and a half, turn off the heat and let it cool. Skim off the fat that rises to the surface as it cools and keep the liquid for future evening soups. Take the vegetables for the hotpot.
Put the stock in the fridge for several hours. With a slotted spoon, remove the layer of fat on top.
For a soup for two, use 10 ladles of stock. Once boiling, add 100 g of vermicelli and cook for a few minutes (the time given on the vermicelli packet).
If you made the stock with the carcass, retrieve the vegetables (otherwise, cook them in water for 30 minutes).
Heat water in a pan. Once boiling, blanch the cabbage cut into quarters for a few minutes to make it more digestible.
In a large ovenproof casserole, put the duck and all the vegetables. Cover with stock and cook in the oven for 1 hr.
Keep the stock to make a soup and serve the hotpot with a little mustard.
Recipe by
