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Duck Giblet Soup

Western.Chefs's picture
Ingredients
  Ducks 2 (Giblets, Wings And Neck)
  Water 5 Cup (80 tbs)
  Salt 1 Teaspoon
  Onion 1 Medium
  Celery root 1
  Raw long grain rice 1 Cup (16 tbs)
  Butter 1 Tablespoon
  Flour 1 Tablespoon
  Freshly grated nutmeg 1 Teaspoon
Directions

1. In a kettle place the giblets, wings and necks and water. Add the salt, onion and celery root and simmer, covered, until the giblets are thoroughly done, about one hour.
2. Strain the soup into another kettle and add the rice. Cook about twenty minutes, or until the rice is tender but still firm.
3. Remove the meat from the necks and wings and reserve along with the giblets, halved or left whole. Combine with the rice and bring to a boil. Blend the butter and flour and add to the soup. Cook four minutes longer. Add a generous dash of nutmeg.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Poultry

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Average: 4.3 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6814 Calories from Fat 3874

% Daily Value*

Total Fat 430 g661.6%

Saturated Fat 146.8 g734.1%

Trans Fat 0 g

Cholesterol 2209.3 mg736.4%

Sodium 3782.3 mg157.6%

Total Carbohydrates 209 g69.6%

Dietary Fiber 12.8 g51%

Sugars 15.2 g

Protein 496 g992%

Vitamin A 55.6% Vitamin C 301.5%

Calcium 38.1% Iron 656%

*Based on a 2000 Calorie diet

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Duck Giblet Soup Recipe