Duck ramen tips
Hi,
I plan on making duck broth this weekend and need tips on how to do it as well as ratios. I will have entire duck, which from what i found is best if i roast. After roasting i planned cutting it and boiling for about 12 hours(overnight) then adding some leek, scallions and maybe garlic bulbs for the last 1-2 hours. Dont want other vegetables as i want to get clear broth with pure duck flavour, and onions and leek just for aroma since they go well with duck. The duck will be around 2-2.5kg(4.4-5.5lb). How much water do you think i should add for this amount of duck to get a rich broth? Anything i should change or other tips?
Thanks for advice.
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