I boiled up the duck carcass – Pete was a hero and stripped it down afterwards; it’s a job I hate. A surprising amount of meat came off it. And there was, of course, a lot of duck stock.
I had deliberately cooked extra veg with the duck on Monday (carrot and leek in vegetable bouillon, since you ask) and had saved that in a box in the fridge. I put that, the rest of the fresh carrots (they needed using up) and a leek in the Magimix and whizzed them up. I sautéd this veg mix gently in my big soup pot for about 15 minutes, then poured the stock on top and left it overnight. I added a little of the remaining duck meat, shredded very fine.
Put some butter beans to soak in water overnight, and then put them in the stock pot this morning, set it over a very low light, and it was ready for lunch.