SC - Peking duck stock? Way OOP

[Susan Fox-Davis]

How about serving it as "egg drop soup"?  All you need to add is beaten egg into
boiling hot clear soup.  Yum.

Selene

E. Rain wrote:

> Good morning,
>
> I'm hoping someone here will have a good suggestion of what to do with an
> ingredient I'm suddenly stuck with.
>
> Our culinary guild had it's annual holiday party this weekend and the theme
> was ducks, so we had several different types of duck over the course of the
> day, and I scored some roast duck carcasses to take home and make stock.
> unfortunately somebody accidentally threw the carcass from one of the Peking
> ducks in with all my normal duckies.  Not realizing this I started up a
> batch of stock as usual & only discovered the problem when I came back a
> couple hours later to check on it.
>
> so now I have a batch of stock that tastes immensely "Chinese" and since I
> never cook Asian food I have no idea what to do with it.  While willing to
> try most things in the medieval/Renn food arena, I'm not what you would call
> adventurous in the Asian food department (no, I don't eat the chicken feet
> when we go for dim sum).  I hate to just throw it out though, it's a good
> rich stock...
>
> Any (non-seafood) ideas out there?
>
> Eden
> ___________________________________________________________
> WARNING: Dates on the calendar are closer than they appear!
>
> Eden Rain
> raghead at liripipe.com
>
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