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1
Break up the duck carcase into about 3 pieces and put it, along with any remaining bones from the legs, into a saucepan that when filled with water will generously cover the duck.
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2
Split the onions in half leaving the brown skins on and add them to the pot.
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3
Drop in the parsley stalks, the porcini mushrooms, the garlic, the thyme, the bay leaves and 5 or 6 peppercorns.
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4
Put the pan over the heat and bring it up to barely even a simmer - stocks that are allowed to boil too fast subsequently becoming murky & greasy.
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5
Your stock should in effect just tremble.
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6
Put the lid on, checking after 5 minutes that the heat doesnt rise up to a simmer, and let the stock tremble for 2 hours.
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7
Whilst simmering occasionally, skim any scum from the top.
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8
Taste it now without salt - it should still have a strong essence of duck to it.
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9
Strain the stock very carefully through a colander and then again through a sieve.
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10
Pour the stock back into the pan and add the carrots and celery.
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11
Again bring up to a wobble and season generously with salt until a really good ducky taste is found.
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12
Cook for 8-10 or until the vegetables are tender.
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13
Now add the beans, pearl barley and the shredded chard, and cook for a further 5 minutes or until the chard is tender.
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14
Add the sherry with any reserved duck meat and cook for 1 or 2 minutes more, before checking the seasoning for the last time.
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15
Spoon into bowls and serve with a good loaf of sourdough bread.
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16
Finely grated parmesan & good olive oil on top can be a wonderful addition to the soup.
