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recipes / Duck broth with beetroot and spelled groats

Duck broth with beetroot and spelled groats

04 / 11 / 2018
Lunch/Dinner / 4 h / Medium
Ingredients

Broth

700 gr duck legs or bones
2 parsley root
1 carrot
1 onion
1 small root
2 celery stalks
1 small beetroot
2 juniper
3 bay leaf
salt pepper

50 gr spelled groats
20 chanterelle
10 small mushrooms
carrot, celery root, leek, beetroot (cut into small cubes)

Method

First, I roasted the bones.  Roasting the bones yields a darker, more flavorful stock.  Next, take the roasted bones, put them in a big stock pot with water and fresh herbs, and let them simmer. In a meantime strain it gently. Roasting vegetables and make it gold, add to the broth. Do not forget herbs. Let them simmer for minimum 3 hours. You can add the beetroot right away then broth will be darker (more brown) or at the end then it will be the same as on my photos.
In the meantime cook the spelled groats until soft. Fry chanterelle and mushroom, blanching vegetables. Place the all ingredients on a plate and pour hot broth

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