duck broth

Add 2 quarts duck broth and remaining ingredients except okra.

He whiffs the duck broth that is barely simmering on the stove.

Add the rice wine mixture and duck broth and bring to a brisk simmer.

Measure 1 cup of defatted duck broth.

"In Shanghai recently, I had this incredible duck broth that they had cooked for eight hours," he said.

Add the sherry and 1 cup of the defatted duck broth to the roasting pan and place in the oven.

As advertised, the broth was quite good, like a duck broth, and the overall flavor was totally tolerable.

Equally good were sweet duck-and-cabbage dumplings bobbing in a spicy duck broth heated with cilantro and hot mustard.

Shards of duck and two weightless matzoh dumplings bobbed in clear rich duck broth.

Next, the waiter will appear with bowls of clear duck broth filled with soft tiny duck tongues and white fungus.

A copious and delicious bowl of duck broth, with pieces of duck, noodles and vegetables is $5.95.

When seated for dinner, we sip intense duck broth from vintage tea cups and eat salad spiked with snails and bacon.

Duck and ginger ravioli, another special, is lustrous in a duck broth seasoned with cilantro, peas and leeks.

Some dishes can be educational as well as delicious, like one billed as chickpea ravioli with mushrooms and duck sweetbreads in a light duck broth.

The first course was cows head meat in a duck broth followed by delicacies of duck, which included hearts stomach and intestines with the liver one of the highlights.

Philippa Holmes of Bar 124 started the evening with Duck Broth, with a savory duck crepe, garnished with soy glazed liver.

Among the imaginative offerings are duck broth with plums, lightly curried parsnip and apple soup, veal and rabbit terrine, apple and calvados sorbet, and sole with marron chutney.

Czarnina also Czernina - Duck soup or duck blood soup made with duck broth and duck blood, the latter giving the soup a dark color, hence the "czarny" or black.

The spring menu begins with such lighter offerings as slices of turnip wrapped around goat cheese to form little raviolis, in a richly flavored duck broth along with strips of rare duck breast.

For a more substantial starter, there is glorious foie gras poached in duck broth with morels and served with cranberry beans; the morels impart a nice woodsy dimension to the liver ($19).

We opted for a big bowl of duck with egg noodles in duck broth from various mix-and-match possibilities in which one can select a type of noodle, a type of broth and a meat or seafood garnish.

Of the three entree-size first courses we tried, the crispy ricotta gnocchi with duck confit, roasted root vegetables, asparagus, greens and shallots in duck broth — imagine duck stew with dumplings — outshone the others.

Other dishes, like smoked whitefish with potato salad, duck broth with duck ravioli, grilled tuna, linguine with clams, lamb sausage with polenta and a potent rabbit enchilada that's really a burrito, are mostly $4.50 to $15.

It served as a pedestal for slices of duck breast, and that arrangement was but one part of a dish that also included a swish of duck liver mousse and an intense duck broth with bits of various duck organ meat.

Our roast duck appeared in stages: first the breast, sliced and served with mustard sauce, then a duck broth with duck ravioli, then the leg, with a peppercorn gravy and a kind of silver clamp that again seemed expressly invented for its purpose.