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This Duck Soup is something I would like to make for myself! In fact, all my friends and folks love it for its blend of flavors. Give it a try and treat your loved ones!
  Ducks 2
  Celery stalks with leaves 2
  Carrots 2 , cut in chunks
  Onion 1 Large, quartered
  Rosemary 1 Teaspoon
  Thyme 1 Teaspoon
  Parsley 1⁄2 Teaspoon
  Medium dry sherry 6 Ounce
  Salt To Taste
  Fresh pepper To Taste

Put ducks and vegetables in pressure cooker, cover with water, and let her rip for 45 minutes.
Strain the stock and put in the fridge overnight.
Discard vegetables and pick all the meat off the birds and set aside.
Discard skin and bones.
Next day remove the hardened fat from the stock and put the stock in a pot, add the meat and seasoning (except sherry).
Heat thoroughly.
Pour sherry into soup bowls, ladle steaming broth on top.
Most men would follow you anywhere for a taste of your duck soup!

Recipe Summary

Side Dish

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6063 Calories from Fat 3741

% Daily Value*

Total Fat 415 g638.1%

Saturated Fat 137.5 g687.6%

Trans Fat 0 g

Cholesterol 2177 mg725.7%

Sodium 3198 mg133.2%

Total Carbohydrates 64 g21.5%

Dietary Fiber 11.8 g47%

Sugars 20.5 g

Protein 480 g959.7%

Vitamin A 474.8% Vitamin C 311.5%

Calcium 32.4% Iron 644.6%

*Based on a 2000 Calorie diet

Duck Soup Recipe