4th February 2026

I really love dumplings in master stock, there is something so warming and soothing about it.

Anyway, quite by chance last year I discovered if you put duck bones in when you are boiling it, the duck imparts such a delicious flavour into the broth. It is amazingly good.  

I bought a duck for a Thai red curry I am making on Friday and thought if I cooked the duck today, I could use the bones in the master stock.  I am so glad I remembered the duck early enough because that broth was just so so good.

 I served with noodles and prawn gyoza and a tad too much chui chow!  But man alive it was delicious.