Last Night I decided to cook up some duck. Now the duck I had in the freezer from an unfortunate incident with a fox just after easter. I really wanted something warm, hearty, easy and super tasty. So que the music and away. After boneing out the Duck and leaving heaps of Meat(been year since I boned anything). What do you do with Duck bones covered in meat, yes make stock yum yum. Duck Bones, Star anise, onion carrot and pepper corns shoved into a pot with water and simmer for about that long. The Duck meat trimmed up beauitifully into a nice dice, saute in my favorite Le Creuset Casserole pan until brown and remove. Add onions, carrots both fine slices, Shiitake mushrooms sliced, garlic and some olive oil. Once brown a spoon of flour over the top and mix in. then strain stock and add slowly while mixing until a smooth soup consistency ooooh! smells so good. add a swig of rice wine, star anise Salt and pepper. return the duck and cover with the lid and place in hit over for 20minutes ish. Now the smells in the house remind me of days cooking Duck Confit, basically you render down duck fat, then slowly cook marinated duck thighs in the fat until starting to fall of the bone. One of the best ways to eat duck. After 20 minutes I ripped it out of the oven added a cup of rice and 2 more cups of stock and back to the oven for 25minute. I am telling you it was just perfect, warm, hearty, tasty, earthy and never enough. Hope your not to hungry now.