Duck Giblet Soup
|Ducks||2 (Giblets, Wings And Neck)|
|Water||5 Cup (80 tbs)|
|Raw long grain rice||1 Cup (16 tbs)|
|Freshly grated nutmeg||1 Teaspoon|
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.
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