Duck Broth Trio — Traditional, Ramen & Pho

Three jars, three ways to cook. Our duck bone broths are slow-simmered from pasture-raised duck bones for a rich, collagen-heavy body you can taste — the kind of broth that gels in the fridge and turns a weeknight bowl into something worth sitting down for. Traditional Duck Broth — clean, savory, endlessly useful. Sip it straight, or use it as the base for soups, grains, pan sauces and braises. Duck Ramen Broth — deeper and rounder, built for noodles. Add scallion, egg and chili oil and you're done. Duck Pho Broth — warm-spiced with the aromatics pho is known for. Pour over rice noodles, pile on herbs, squeeze of lime. No shortcuts, no flavor-industry powders — just real bones, real time, real broth. While supplies last. Pho is our smallest batch of the three, so once it's gone the bundle goes with it.