Name: Duck and Liver
Yield: 4 Servings
Cuisine: Scottish
Ingredients: 1 onion stuck with a clove; 4 oz (125 g) foie gras; 1 carrot; 8 baby turnips; 8 baby fennel; whole black peppercorns; salt; 4 oz (125 g) fresh parsley; Sprigs of fresh herbs: thyme and bay leaf; 4 baby leeks; 1 stick of celery; Water or white stock pot broth; chopped chives mixed with coarse sea salt; 1 leek; 1 head of celery, chopped; 2 × 2 lb (1 kg) Gressingham duck (young ones if possible); 8 baby carrots

Preparation info

4
Servings

Difficulty
Medium

Appears in

Broths to Bannocks

By Catherine Brown

Published 1990

About

Ingredients

2 × 2 lb (1 kg) Gressingham duck (young ones if possible)
1 carrot

Method

Preparation

Bone out the ducks. Reserve the legs, but keep the rest of the duck meat for another recipe.

Cooking

Put the bones, carrot, leek, celery, onion, peppercorns, herbs and parsley into a pot and just cover with water or stock pot broth. Bring slowly to a simmer, skim, and cook for about 1½ hours