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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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