Duck Consommé

Instructions

1. Roast the duck bones
   Preheat oven to 200°C (400°F). Arrange duck bones and trimmings on a baking sheet and roast for 45 minutes until deeply browned, turning occasionally. This develops a rich flavor foundation for the consommé.
2. Make the stock
   Transfer the roasted bones to a large stockpot. Add carrots, celery, onion, garlic, bay leaves, thyme, and peppercorns. Cover with cold water (about 4 liters), bring to a simmer, and cook for 3 hours, skimming occasionally. Strain through a fine-mesh sieve, discarding solids.
3. Prepare the clarification mixture
   In a bowl, combine egg whites, ground duck meat, and tomato paste. Mix thoroughly to create the 'raft' that will capture impurities. Stir in 500ml of the cooled stock to create a slurry.
4. Clarify the consommé
   Return the remaining stock to a clean pot and bring to a very gentle simmer. Add the egg white mixture and stir gently. As the mixture heats, the proteins will coagulate and float to the surface, forming a raft. Stop stirring once the raft begins to form.
5. Simmer and extract flavor
   Make a small hole in the center of the raft. Maintain a very low simmer for 45 minutes, allowing the broth to bubble gently through the hole. The raft will trap impurities while enhancing flavor.
6. Strain and finish
   Line a fine-mesh sieve with cheesecloth and carefully ladle the consommé through it, avoiding breaking the raft. If using, add cognac for additional depth of flavor. Season with salt to taste and serve hot, garnished as desired.