poultry

Duck bone

Poultry bone; book measures by weight only.

Duck bone mainly gives stock body and duck flavour; no vegetarian swap matches it exactly.

• 
  Chicken stock

  Use the same volume if the bone is for stock or braising; richer than water but less ducky.

• 
  Lamb stock

  Use the same volume; stronger flavour, so dilute if it would dominate.

• 
  Vegetable stock

  Use the same volume; lighter body and no meat flavour.

• 
  Mushroom

  Use 300 g per 500 g duck bone when making a stock-style base; roast first and simmer 30 minutes for depth.

• 
  Potato

  Use 250 g per 500 g duck bone to thicken a curry; boil and crush into the sauce.

• 
  Cauliflower

  Use 300 g per 500 g duck bone; simmer 15 minutes. Adds body but not gelatin.

Duck Breast with Sesame & Tamarind Sauce