At SPICEFIEND, we have felt the pain and suffering of many cooks having to scroll through pages of inane chatter/life stories (aka "content") and pictures in order to arrive at the recipe they desire.  We are committed to providing a compassionate, scroll-free existence, so here is the recipe.  Of course, please feel free to scroll through our BS Life Story if you wish to waste a small portion of your life: 

A hearty soup with flavours of Curry Spice Melange, Chinese five spice, and roast duck drippings.  The drippings can be the residue of any seasoning you like on your roast, but I use mayonnaise, garlic and onion for my roast duck.  This recipe also works for roasted whole chicken for a lower fat option.  Combine with your favourite vegetables and enjoy!

ingredients

• 1 roast duck carcass, including drippings
• 2 L chicken broth
• 1 L water
• 1 bunch celery
• 5 large carrots
• 2 medium onions
• 1 bunch kale
• 2 tbsp SPICEFIEND Curry Flavoured Spice Melange
• 2 tbsp Chinese five spice
• 1 tbsp salt
• hot sauce (to taste)

instructions

1. Pour water, chicken broth into a large pot.  Bring to simmer, just under boiling
2. Scoop off any fat from the top of the roast duck drippings and discard.  Place duck carcass and drippings into pot, and bring back to simmer
3. Add Curry Spice Melange, hot sauce (optional), and five spice
4. Chop vegetables and place into pot.  Simmer just under boiling for 4+ hours