Preparing the Broth: In a large pot, combine duck carcasses and water. Bring to a boil, then reduce heat to a low simmer. Skim off any foam or impurities that rise to the surface.

Simmering: Allow the broth to simmer gently for 4-6 hours. The long cooking time helps to extract flavors and nutrients from the bones.

Seasoning: Season the broth with salt, adjusting according to taste.

Straining: After simmering, strain the broth through a fine-mesh sieve to remove bones and solids. Return the clear broth to the pot and keep warm.

Method for Duck Fat Dumplings:

Making the Dumpling Dough: In a mixing bowl, combine the chilled duck fat, finely ground pork rinds, and a pinch of salt. Mix well until the mixture resembles coarse crumbs.

Adding Eggs: Incorporate the eggs into the mixture, stirring until a dough forms. If the dough is too sticky, add a bit more ground pork rinds.

Forming Dumplings: With moistened hands, form small dumplings from the dough. The size of a teaspoon per dumpling is ideal.

Cooking Dumplings: Drop the dumplings into the simmering duck broth. Let them cook for 3-5 minutes, or until they float to the surface and are heated through.

Serving: Ladle the hot duck broth into bowls, ensuring a few dumplings in each serving.