What is the recipe that uses duck stock, that will take value of the flavors of the great homemade stock?
In celebration of the mass discussions of homemade vs store-bought stock, ppl contend they use homemade for “delicate” soups as well as alternative recipes. For non-delicate recipes such as braises that would repress the stock, store-bought is fine.
So what would be the great “delicate” recipe? Is butternut squish soup “delicate”?
