Reduce, reuse, recycle. This exemplifies that! Many don’t know this but you can take bones from poultry, fish, lamb or beef and shells from shrimp and all bits and pieces leftover from veggies and create a wonderful stock.

Typically when I cook, I bag the veggies and any of the bones or shells separately and then make stocks for use in soups, stews and gravies. Use that goodness to the last drop. In these COVID times, it’s become increasing important to reduce, reuse and recycle and this will help you get tasty and nutritious dishes on your table. Stay safe – stay home.

Bone Stock Soup


  • 1 tsp Oil
  • Duck Carcass
  • 2 litres Water
  • 1/4 cup Spring Onions
  • 1 tbsp minced Garlic
  • 2 cups Mushrooms
  • 1/2 cup cubed green Peppers
  • 1/2 cup Cauliflower florets
  • 1/2 cup of Duck meat
  • 2 tbsps of Soya sauce
  • 1 cup noodles
  • Garnish – Spring onion leaves & fresh cracked pepper


  • Heat up the oil in the Instant Pot on saute mode and sear the carcass
  • Add water and put the lid on
  • Set it to sealing mode and set the Pressure Cook timer to 60 mins
  • Once done, remove the bones and allow to cool
  • Strain the stock and refrigerate
  • In the IP heat a bit more oil and add the spring onions, garlic, mushrooms, green peppers and cauliflower florets and allow to cook
  • Remove any residual meat from the duck carcass and add back into the pot
  • Add half the soya sauce
  • Add the noodles and allow to cook
  • Add the other half of the soya sauce if required
  • Garnish with spring onion leaves and pepper