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Duck Soup With Herbs And Vegetables

sportingchef's picture
Ingredients
  Duck carcass 10 , more bodies equals more flavor
  Carrots 2 Large, chopped
  Celery stalk 3 , chopped
  Yellow onion 1 , chopped
  Garlic 6 Clove (30 gm)
  Pan spray To Taste
  Red wine To Taste (Cheap)
  Cold water 1 Cup (16 tbs)
  Black peppercorns 1 Tablespoon
  Bouquet garni 1 (A Bunch Of Herbs Tied Together With String)
  Diced carrots 1 1⁄2 Cup (24 tbs), peeled
  Diced celery 1 1⁄2 Cup (24 tbs)
  Diced yellow onion 1 Cup (16 tbs), peeled
  Cooked smoked sausage 2 Cup (32 tbs), diced
  Small mushrooms 3 Cup (48 tbs), whole
  Cooked barley 2 Cup (32 tbs)
Directions

Place duck carcasses and next four ingredients in a large roasting pan. Spray contents with pan spray. Place in a preheated 400 degree oven for 1 1/2 hours, turning contents every 20 minutes until evenly browned. Add contents of the pan to a large stock pot. Pour some wine into the roasting pan to loosen any bits stuck to the pan. Pour liquid and loosened bits into the stock pot. Pour 2 cups of red wine into stock pot and enough water to just cover contents of the pot. Add peppercorns and bouquet garni. Simmer, uncovered over low heat for 6 €“ 8 hours, making sure that you keep enough liquid in the pot to just cover contents. Cool to room temperature and pour contents through a colander covered with cheesecloth. Discard stuff in colander. Transfer liquid (stock) to a medium stock pot.

Add soup contents to stock and simmer over medium heat until carrots are just soft. Serve in bowls topped with cheese or croutons or both.
For more information please visit: http://www.huntfishcook.com/

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Taste: 
Savory
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Duck, Meat
Interest: 
Healthy
So what would you do with duck and vegetables leftovers? Here’s a suggestion…how about duck soup? A wonderful recipe, that includes a whole lot of vegetables and barley! Try to ignore the quacking and focus on the recipe!!

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