Duck Broth (with Ravioli)

Ingredients

For stock:

Old duck carcass from Peking gourmet or other spot.

A carrot, celery stalk, half onion including skins, leek (rinsed), fennel scraps

Cloves, star anise, bay leaf, white pepper dash, black pepper dash, 3 tbsp salt

For soup:

Box of porcini ravioli (giant)

Sliced leek and onion

Olive oil

Parmesan rind

Directions

Place all stock ingredients and water in instant pot and use stock setting. Vent after 10 min. Taste for salt and pepper needed.

(Can do a day before and refrigerate)

In a pot- sautee thin sliced onion, leek, in oil. Add a little over half the broth and rind. Bring to boil slowly. Add pasta and cook until done. Fish out rind and serve.