Ingredients

• 1 duck carcass 2 kg or 3 portions of duck broth of about 650 g each (body, neck, wings)
• about 2.5 liters water (to cover the meat)
• 1 onion
• 2 cm ginger root
• 2 cloves
• vegetables: 1 large carrot, 1 parsnip, a piece of celery root, half a leek, 3 sprigs of parsley or lovage
• spices: 1 and 1/2 teaspoons salt, several peppercorns, 2 bay leaves, 3 allspice berries
• 4 pieces of dried mushrooms
• optionally - 1 tablespoon soy sauce
• greens such as chopped parsley or lovage

Preparation

1. Cut the whole duck into pieces. Remove excess skin from the neck area (if using a whole duck). Rinse the meat, place in a large pot and cover with cold water - to cover the meat. Add salt and bring to a boil.
2. Reduce heat and skim (successively remove the foam that collects on top). Then simmer on low heat, under a slightly ajar lid, for about 45 minutes.
3. Add washed and unpeeled onion (you can sear it on a burner first, but it's not necessary), ginger in a chunk, cloves, washed and peeled vegetables, spices and dried mushrooms and soy sauce (if using). Simmer for about 1 hour and 45 minutes on low heat.
4. Check seasoning, strain into a clean pot. Serve hot with egg noodles or pasta and with sliced carrot and fresh greens.
5. The meat from the duck can be served in the broth or used to make dumplings, patties or croquettes.