Duck tea

Mike Carr

Mike Carr

5th October 2017
Mike Carr

Duck tea

Duck is very versatile and is enjoyed for its rich, tender meat which is usually roasted or part roasted in the oven to help crisp up the skin. Why not give the following duck tea recipe a try? This recipe comes from the menu at Restaurant 92 in Harrogate.


  • 1kg of roasted duck bones
  • 2x celery sticks
  • 1x whole brown onion
  • 2x large carrot
  • 1x bios of garlic
  • Fennel seeds
  • Bay leaf
  • Thyme
  • Lemongrass
  • Galangal
  • Lime leaf
  • White wine x 300ml
  • 1x litre of vegetable nage (stock)
  • 1x litre of brown chicken stock
  • Clarification:
  • 110g of egg whites to every litre
  • Mirepoix vegetables 50g
  • Roasted duck pieces
  • (whip until fluffy)


Roast bones in a hot oven along with carrots and onions, garlic. Remove all fat from the tray and keep to one side.
Sweat all over ingredients in a large pan with good oil or duck fat, add bones and cover with liquids, bring to a gentle simmer for 3 hours. Strain off solids through a chinois and put liquid back into a large pan. Add clarification and bring to the boil slowly and pass through a muslin cloth.
Let settle and remove any excess from the top of the liquid.

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