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Organic Duck Broth with Fennel, Orange and Thyme

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    The key here is a good butcher with the bones to prove it! Naturally, you can work with other poultry as well, though the duck bones do bring a greater flavour to the broth.

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    5 lbs (2.25 kg) organic duck bones (ask your local butcher)4 Tbsp (60 mL) extra-virgin olive oil3 heads fresh fennel, 2 roughly chopped and 1 sliced very thinly1 medium onion, roughly chopped3 stalks celery, chopped1 carrot, peeled and chopped8 cloves garlic, sliced2 oranges, zested and juiced1 bunch fresh thymeOlive oil as neededBlack pepper, freshly groundSalt

    Preheat oven and roasting pan to 425 F (220 C).

    Toss duck bones with olive oil, salt, and pepper. Roast bones in preheated roasting pan for 20 minutes before adding chopped vegetables, fresh thyme (save a small portion for the fennel salad), and garlic. Continue to roast until everything is a nice mahogany brown (about 20 minutes).

    Remove from oven and scoop bones and vegetables into large stockpot.

    In roasting pan, pour off accumulated fat. Pour in orange juice and using a wooden spoon, scrape up browned bits in bottom of pan. Pour into stockpot. Cover bones with 3 in (7.5 cm) cold water. Bring to simmer, but do not boil. Skim well of any foam or fat. Continue to simmer for 4 hours before straining through cheesecloth into a container. Season to taste with salt and pepper.

    Broth can be frozen at this point for up to 3 months, or kept in fridge for 2 days.

    To serve, take very thinly sliced fennel and toss with small amount of olive oil; season with salt, pepper, remaining thyme, and orange zest. Place this in bottom of bowl. Bring duck broth up to boil and serve atop immediately.

    Serves 6

    Source: "Fuel Restaurant", alive #307, May 2008

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    Organic Duck Broth with Fennel, Orange and Thyme

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