Organic Duck Broth with Fennel, Orange and Thyme
Chef Robert Belcham
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.
5 lbs (2.25 kg) organic duck bones (ask your local butcher)
4 Tbsp (60 mL) extra-virgin olive oil
3 heads fresh fennel, 2 roughly chopped and 1 sliced very thinly
1 medium onion, roughly chopped
3 stalks celery, chopped
1 carrot, peeled and chopped
8 cloves garlic, sliced
2 oranges, zested and juiced
1 bunch fresh thyme
Olive oil as needed
Black pepper, freshly ground
Salt
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
