This recipe from Essential Cuisine uses duck glace.

Thai Spiced Duck Broth
Serves 4


  • 5ml vegetable oil
  • 100g peeled and finely sliced shallot
  • 1 peeled and crushed garlic clove
  • 20g peeled and finely shredded ginger root
  • ½ finely sliced seedless red chilli
  • 100g sliced red pepper
  • 100g washed and sliced Shitaki mushrooms
  • 25g Essential Cuisine Duck Glace
  • 500ml hot water
  • 4 skinless Gressingham duck breasts
  • 1 tbsp barts red or green Thai curry paste (or to taste)
  • 2 kaffir lime leaves
  • 2 lightly crushed lemon grass sticks (will be removed)
  • 1 tbsp fresh lime juice
  • Freshly ground pepper, to taste
  • Sea salt, season to taste
  • 1 tbsp chopped coriander
  • 1 tbsp finely shredded Thai basil leaves
  1. Heat the oil in a suitably sized saucepan, gently fry the shallots and garlic until soft but with not too much colour.
  2. Stir in the ginger, chilli, red peppers and mushrooms.
  3. Whisk the Duck Glace into the hot water until fully dissolved, add to the vegetables.
  4. Stir in the Thai curry paste, lime leaves and lemon grass.
  5. Place the duck breasts into the resulting broth and poach gently until cooked through on a low heat.
  6. Remove the duck breasts and cut lengthways into neat strips.
  7. Remove the lime leaves and lemon grass stalks, add the lime juice, stir in hot water to adjust the consistency if required.
  8. Stir the duck strips back into the broth and bring back to the simmer.
  9. Season with sea salt and freshly ground pepper then add the fresh coriander and basil.
  10. Serve with fine vermicelli noodles in a deep pre-warmed bowl.