RECIPE: Adrian Richardson, chef and restauranteur at La Luna in Rathdowne Street, Carlton, features on the Neil Mitchell Mornings Program every Tuesday.

Peking Duck Stock
 
1 x roast Peking duck carcass the juices and the aromatics from the duck’s cavity (star anise, ginger, garlic etc)
5 spring onions, roughly chopped
2 tablespoons, roughly chopped ginger
2 sticks celery, roughly chopped
6 cloves garlic, chopped
¼ cup light soy sauce
3 tablespoons hoisin sauce
¼ cup ketjap manis
2 tablespoons plum sauce
1 stalk lemongrass, bruised with the back of a knife
1 long red chilli, seeded
Juice of 2 limes
1 cup fresh coriander leaves (keep the stalks and roots for the stock)

Put the duck in a stockpot or heavy-based saucepan and pour on enough cold water to cover. Bring to the boil slowly. Use a ladle to skim away the foam or other impurities that rise to the surface. When the stock boils, lower the heat and add all the remaining ingredients, except for the lime juice and coriander leaves (but do not add the coriander stalks and roots). Simmer very gently for 1 ½ hours skimming away any foam from time to time. Top up with more cold water as necessary; the duck should always be covered with water.

Remove the pan from the heat and throw in the coriander leaves. Leave to sit for 20 minutes or so to allow sediment to settle and to freshen the flavour.

Once the stock has cooled down a bit, there are two ways to strain it. For a more rustic style, simply pour it through a fine sieve into a jug or bowl. For a clearer more refined stock, or if making clear broths or consommés, carefully ladle the stock out of the pot into a fine sieve. Leave to cool completely, then divide into batches and refrigerate or freeze. I keeps well in the fridge for up to 4 days or in the freezer for up to 3 months.

Makes 2 litres.

Rascally Rabbit Dishes

RECIPE: Adrian Richardson, chef and restauranteur at La Luna in Rathdowne Street, Carlton, features on the Neil Mitchell Mornings Program every Tuesday.

• Cheese and Prune Cake
• Adrian Richardson's Paella
• Adrian's Two Fondue Recipes
• Adrian Richardson's Tripe
• Adrian's Ricotta Gnocchi
• Adrian's Malaysian Goat Curry
• Adrian's BBQ chilli chicken
• Adrian's Thai Green Curry
• Adrian's Great Meat Pie
• Blood and Chocolate Sausage
• Adrian's Sautéed Calamari
• Adrian's garlic and potato