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.