I relived my past recently. A culinary school past...Classic French Cuisine. If there was one love from my days training at GRCC's Culinary Arts program, it was my love of Duck Confit (A future post on that awesome food). I recently invited some fun friends over for an evening of Confit. After breaking the duck down into its parts, I roasted the remaining pieces with vegetables and made a fresh and rich stock. Like this recipe here! Just substitute duck for the chicken.
Now, for the fun part. Clarifying the Stock to make a classic Consomme. The rich and flavorful broth that can amplify your soup to super star status. What is a consomme? How do you make it? How hard is it to do? Ahhhh. Time is the most difficult start.
Consomme is a clarified stock that is the base for your soup. It is a process that takes a few hours to create the best soup you will ever have.