A few weeks ago, River helped some friends slaughter meat ducks. We got a duck, yummy, the necks for broth, and the livers, hearts, etc.
River loves liver, usually we invite my grandmother over who also loves liver when we make something like this. The boys and I don’t care for it.
Using my insta-pot, I put leek greens from our garden, parsley from a friend and duck necks in the pot and added water. I don’t usually add salt or pepper until i am using the both in a recipe. I covered my pot, made sure the vent was closed and set it for an hour.
When it is done, I will strain the broth and store it in 1/2 gallon jars in the fridge. This time of year, I make one or two soups a week. It always tastes good on a chilly day and I heat some up for River and #1’s lunches and put it in a thermos for them, so nice to have a hot lunch when it is cold outside.
Duck necks have a lot more meat on them then chicken necks! I think there were 6 necks in the bag and I got almost a quart of meat from them.
Yummy, nutrient dense, broth in an hour. I had already cooked some pumpkins that were not going to store in the pot this morning and roasted some of them in the oven. On the docket for dinner tonight, Roasted pumpkin and black bean soup. I will be putting the steamed pumpkin in 2 cup jars in the freezer for future pies and puddings, muffins or anything pumpkin!