2 duck legs
1 onion, chopped
2 cloves garlic, chopped
1 inch ginger, sliced
2 cups leafy greens
2 cups broth
2 cups water
1 tsp sea salt
Crockpot method: Place duck legs in crockpot and just cover with water. Cook on low 6-12 hours. Remove duck legs and separate meat from bones. Place meat in a large pot on the stove. Add all ingredients and the broth from the crockpot. Simmer for 15 minutes until onion is soft.
Stovetop method: Place duck legs in a large pot and just cover with water. Simmer over medium heat for 1 hour. Add all ingredients and simmer until onion is soft.
My preference is to cook the duck legs in the crockpot which really tenderizes the meat. I prefer the vegetables to be lightly cooked so I finish the cooking in a pot on the stove.
Bone Marrow Beef Broth
1 lb beef soup bones with marrow
1/2 lb beef stew meat
4 cloves garlic
1/4 cup tomato juice
Brown bones and meat in a pan with butter or oil. Place meat in a crockpot or stewing pot and place bones on top. Fill pot with water to just the height of the bones.
Add carrots, celery, onion, garlic and tomato juice. Simmer on low for 6-8 hours.
Remove bones carefully to not lose any of the marrow in the center. Eat the marrow as is, with a spoon, it’s so delicious!
Strain the stock and remove vegetables, I always return the meat to the stock.