Cleanly picked duck carcasses are on the secret menu at my favorite Chinese restaurant in Berkeley. The chefs roast the duck whole and then carve off the skin and meat to serve with the Peking duck. They save the leftover carcasses for those of us who ask for a few to go. Since the duck was roasted whole, the bones pack a ton of smoky flavor and make amazing broth.
The bones from a store-bought roasted chicken may substitute for the duck carcass if your local Chinese restaurant doesn't have a secret menu of bones.
- 1-2 carcasses from a roast duck
- A big knob of ginger (the size of your palm) , crushed with a mallet or hammer
- 4 sprigs of green onions, 3 sprigs sliced into 3-inch lengths and the remaining sprigs chopped thinly
- 3/4 cup of uncooked white rice (jasmine, long-grain, or medium-grain)
- White pepper
- In a large pot, add bones and 8 cups of water. Bring to a boil and then lower the heat to simmer for 3 hours with the lid on part-way. Add some water if it starts to evaporate.
- Strain the broth to remove the bones, ginger, green onions, and any impurities.
- Clean the pot and pour the broth back in.
- Add the rice and simmer for another hour, stirring occasionally and adding water if it starts getting too dry.
- Add salt and white pepper, to taste.
- Top with green onions and some form of protein.