It contains minerals in a form the body can easily absorb. From calcium, magnesium & silicon to chondroitin & glucosamine.
It's excellent for those with digestive problems & especially good for those with food intolerances, as it "heals & seals" the gut.
This recipe is a great way to incorporate bone broth into your diet & it tastes pretty darn good too !
(for the duck broth)
1 duck leg (I used Gressingham , from Ocado)
handful dried shitake mushrooms
1 bay leave
125 g soba noodles (make sure they are GF as some contain wheatflour) or you could use buckwheat pasta or rice noodles.
1 large leek
tamari soy sauce (please note regular soy sauce is not GF)
1 remove as much of the skin as possible from the duck leg. put the duck & the remaining broth ingredients into a pot/ saucepan and bring to the boil. Then reduce the heat to as low as possible and leave the pot for as long as possible! at least 4 hours. (the longer you leave it, the more nutritious the broth will be)
2 chop the mushrooms & leeks sauté in a little light olive oil (or other cooking oil of your choice) in a frying pan until they've softened and started to brown. Set to one side
3 take the duck broth off the heat & strain the liquid. Set the duck leg to one side and discard the rest (ie the peppercorns, bay leaf, shitakes & carrot)
4 return the liquid broth to the pot and add the soba noodles. Bring to the boil and then simmer for a few minutes until the noodles are cooked. Take the meat off the duck leg & along with the mushrooms & leeks, add it all to the pot to heat through. Then serve!
something smells good...........