On Christmas Eve of 2019, we had roast duck. We were left with a generous amount of duck meat and all the bones from which the meat had been carved. The duck bones went into the slow cooker overnight to make broth. The next day, the broth was strained to make an egg drop soup.
The duck bones can be substituted with almost any leftover bones. If, let’s say, you had roast turkey, a crown of ribs, a leg of ham or lamb, you can use that to make broth.
Leftover Roast Duck Egg Drop Soup
- Slow cooker
- Place the duck bones in the slow cooker, add salt and pepper and pour in enough water to cover.
- Set the slow cooker to LOW and leave for 10 to 11 hours.
- Strain the broth, measure and pour into a pot.
- Bring the broth to a gentle boil then add the scallions and mushrooms.
- Disperse one teaspoon of cornstarch in one tablespoon of water for every two cups of broth.
- Pour into the soup and stir until the broth is no longer cloudy.
- Simmer the soup for about five minutes.
- Beat the eggs in a bowl.
- Turn off the stove. Drizzle the eggs in a circular motion directly into the soup. Leave to solidify for a few seconds then stir.
- Taste the soup. Add more salt and pepper, if needed, and serve.
- At this point, you already have a wonderful egg drop soup.
- If you want to add any meat that can be plucked from the duck bones (see notes after the recipe), stir them in for a meaty egg drop soup.