Ingredients

1-5 Duck Carcases

Method

Gently boil the duck carcases in enough salted water to come to double the height of the solid contents of the pot. Cook for as many hours as possible over low heat. This can successfully be done over a period of several days; cook at the back of the stove each evening while you are preparing dinner; refrigerate at night and then skim off the fat before reheating. As the soup boils down, pour off the stock and replenish with an equal amount of water. Add salt. Most of the duck bones will gradually become soft and melt into the stock.

To serve:

place the egg yolk in a heated soup tureen, and gently pour in the soup, stirring all the while. Serve with finely chopped chives. A little double cream may also be added (stir it into the egg yolk) if the soup seems too thin.