Duck Stock (Save That Carcass) - cooking recipe

Ingredients

1 roast duck carcass, including wings and neck
1 large onion, peeled and roughtly chopped
1 large carrot, peeled and roughtly chopped
2 stalks celery, roughly chopped
1 red chili pepper, slit
2 garlic cloves
4 slices ginger
1 star anise
2 pieces lime rind, no pith
3 coriander sprigs
1/2 teaspoon black peppercorns, lightly crushed

Preparation

Throw everything into a large pot and cover with water (about 3 litres). Bring to the boil then reduce to a simmer and cook for 1 1/2 hours, skimming any scum that rises.
After simmering, strain into a bowl pressing the meat and veg gently to remove all the liquid. Discard carcass and veg etc. Add in any reserved meat jelly (see my intro) and return stock to the cooktop.
Boil until 2 or 3 (500-750 ml) of stock remain. I stop reducing when the flavour is good. Strain again.
Cool quickly, label and freeze.
No need to season it-that happens when I use it for soup in the future.