I love big bowls of steaming hot soup - the kind that are so hearty they constitute a meal.
This recipe takes a little time to make because the broth needs to simmer to extract the flavour from the bones, but the work is not difficult.
You need only the duck carcass (minus the tail, which has a very strong flavour) and breasts for the soup; use the leg meat for another dish, such as duck larb.
Most people throw away the roots of fresh coriander (cilantro) but it has a lot of flavour. If the fresh coriander you buy is sold without the roots, use the thicker stems from the fresh herb.
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