Duck winter broth
Ingredients
- 2 Gressingham duck legs (or leftover cooked, shredded duck meat)
- 1.5 litres good quality chicken stock
- 1 large carrot, peeled and chopped into 1cm pieces on diagonal
- 1 stick celery chopped into 1cm pieces
- 2 bay leaves
- 1 large potato, peeled and chopped into 2cm chunks
- 250g kale, stalks removed
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