A couple of weeks ago, I roasted a whole duck, which was an incredibly delicious culinary adventure in itself. But its the incredible stracciatela (Italian egg drop soup) which I created from the duck carcass that I want to showcase today. I never waste anything after roasting a bird. I use all of the bones, left over skin, etc to make a really tasty, rich, additive free, gelatinous stock or broth, which can be seasoned and drunk as is, or used as stock to make casseroles, soups, etc.
This is the incredible nasturtium duck broth stracciatella (Italian egg drop soup) we had, which I made from the leftover carcass of the roast duck.
Love me a good stracch and it's so easy to make! Here's a good recipe (I'm too lazy to write my own). My variations to this recipe include: I don't use bread crumbs, I doubled the egg and I used atwo inch knob of raw milk Parmigiano Reggiano cheese. I included homegrown parsley and chopped wild nasturtium, which I propagated in my backyard from wild nasturtium I foraged in my local neighbourhood. I also like to add freshly squeezed lemon juice and my homemade chili flakes for extra zah-zing! http://www.simplyrecipes.com/recipes/italian_egg_drop_soup_stracciatella/