Duck Soup
Categories: SoupServes: 6 Servings
Ingredients:
- 2 Ducks
- 1 tb Salt
- 1 tb Black pepper
- 1 3/4 qt Duck stock
- 1 Carrot; julienned
- -(matchstick cut)
- 1 Onion; chopped finely
- 2 Ribs celery; chopped finely
- 3 Green onions; chopped finely
- 3/4 c White wine
- 1/3 c Cornstarch
- 3 tb Chopped parsley
- Toasted duck skin; crumbled
- -duck meat; julienned
- -(match- stick cut)
Instructions:
---------------------------------DUCK STOCK---------------------------------
2 Whole duck carcasses
3 Cloves garlic; chop roughly
1/2 Onion; roughly chopped
1 Sprig fresh thyme -or-
1/4 ts Dry thyme
1 3/4 qt Water
2 ts Salt
1/4 ts Black pepper
1/2 ts White pepper
3 Bay leaves
3 tb Tomato paste
Preheat the oven to 400 F. Season the ducks with salt & pepper, inside &
out. Roast in a pan in the oven for 1/2 hour. Remove & drain the fat. Lower
the oven temperature to 250 F. & continue to roast for 2 hours. Remove from
the oven & allow the ducks to cool enough to handle. Debone, remove all
skin & meat, & reserve. Save everything. In a large pot, heat the DUCK
STOCK to a boil. Add the carrots, onion, celery, & green onions. Simmer
until all vegetables are tender. In a separate bowl, combine the wine &
cornstarch together. Add this to the soup & stir well. Bring the soup up to
a second boil, then reduce the heat & simmer until it thickens slightly.
Meanwhile, in a hot oven, bake the duck skins (spread out) on a baking
sheet until they are dry to the touch. Remove from the oven & crumble like
bacon bits. When the soup has simmered about 20 minutes, garnish with
chopped parsley, crumbled duck skin, & julienned duck meat. DUCK STOCK:
Combine all ingredients. Bring up to a boil, reduce to simmer, and cook 1
hour. Strain through a fine strainer. Reserve the stock.
LE RUTH'S
WINE: CARMENET SAUVIGNON BLANC
636 FRANKLIN ST., NEW ORLEANS
From the
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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