House-Made Duck Bone Broth

Soooo…I decided to go on a liquid diet again to shed some fast weight to feel better in my bikini this weekend. I’ve done it in the past and shed about 1.5 pounds a day. Although this is not the best way to lose weight and it is extremely unhealthy and can be dangerous for some to fast this long, I found that broth comes in oh so handy when my body starts craving food. Unfortunately, most store-bought broth has so many calories or sodium I’m super hesitant to drink it on a regular basis. Luckily, I always save the bones when I trim different meat for dinners and thankfully I had a duck carcass in the deep freeze. About 3 hours later, Bam! I’ve got duck bone broth. I did end up adding a little kosher salt to this even though I don’t like using salt unless absolutely necessary. The flavor was just a bit flat for me, but definitely alter it to your liking.

1 duck carcass, wings intact
4 celery stalks, chopped with tops
1 large sweet yellow onion, peeled and diced
1 large carrot, diced
1 bunch curly parsley, chopped
3 cloves garlic, smashed
1 tbs blk peppercorns
1 lg sprig fresh rosemary
½ c duck collagen
Salt to taste

Let me begin this by explaining what duck collagen is. Duck collagen is what seperates from the duck fat after making duck confiet and allowed to rest in the fridge. It is the liquid that settles to the bottom and turns to “jelly”. The liquid that congeals works great in so many different ways. I would imagine this can also be made by combining unflavored gelatin and duck broth or base, although, I have never tried this method.

So, let’s get started. Begin by preheating the oven to 400 °. Add all of the ingredients EXCEPT for the salt to a roasting pan.Toss in the oil and collagen. Place in oven and roast for 1 hour or until the collagen has reduced to a sticky layer in the bottom of the pan and vegetables are tender. Once this is accomplished, remove from the oven and add 2 c hot water. Scrape the sides and bottom of the roaster. Transfer everything to a stock pot and add 1½ gallons of water. Bring to a rolling boil over high heat and reduce just a tad so it is still boiling, but not boiling over. Allow to boil for 1½ hours or until its reduced to roughly about 1 gallon. Taste. If you feel it needs salt or extra umph, add seasonings. Allow to boil an additional 5-10 minutes. Stir and strain over a fine mesh strainer or cheesecloth. Discard solids.Transfer liquid to clean canning jars and seal. Once cooled, place in fridge or freezer and use as needed.