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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