I carved up a whole duck and we are having the breasts and leg quarters for dinner and I am rendering the fat. I am roasting the rest of the carcass - ribcage, neck, and wings - and I will make bone broth with them. What can I use the bone broth for? This is the second time I have done this. The first time I used the broth to make a soup with roasted fennel and it was good but very rich. I want some more ideas!
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