Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

add the duck bones, the skin and scraps to 1 qt chicken or vegetable stock, add all the juices and 2 tblsp duck fat that have collected when roasting the duck(see pick next to the roasted whole duck) simmer for 30 minutes or until there is 1/2 qt stock left

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