Duck and Oxtail Broth
This recipes makes 9 cups of broth.
3 Duck Legs
2 heads of garlic
1 fennel bulb + fennel frans, halved and core removed
3 shallots, halved
1/2 bunch fresh parsley
1/4 bunch fresh tarragon
3 dried bay leaves
1 tsp mixed pepper corn
1/2 tsp coriander
STEP 1 Preheat your oven to 450 degrees. Thoroughly rinse and dry your meat. Chop off the heads of the garlic and transfer to a baking dish along with the meat. Lightly drizzle the meat with olive oil, add extra oil to the tops of the garlic. Season generously with sea salt. Bake for about 30-35 minutes, until garlic and meat/bones are browned.
STEP 2 Once the meat and garlic are done roasting, combine everything in a crockpot. Use some water to loosen up the meaty bits from the roasting pan and add it to the pot. Add more water to the pot until everything is submerged, about 6-7 cups of water. Cover with lid and cook for 8 hours.
STEP 3 While still hot, use a strainer to remove any solids from the liquid. Remove any cooked meat from bones and freeze to use later in soups and other dishes.
FIN. Allow the liquid to cool a little, before filling up your mason jars. Store you duck and oxtail broth in the freezer until you are ready to use. Make sure to not fill your jars to the top to avoid them breaking when the liquid expands as it freezes.
Special kitchen equipment needed:
click on the image to find out more.