Duck Soup Recipe

Submitted by administrator, 1340 days 5 hours ago.

yield : 6 Servings

ingridients :

2		Ducks
1	tb	Salt
1	tb	Black pepper
1 3/4	qt	Duck stock
1		Carrot; julienned (matchstick cut)
1		Onion; chopped finely
2		Ribs celery; chopped finely
3		Green onions; chopped finely
3/4	c	White wine
1/3	c	Cornstarch
3	tb	Chopped parsley
		Toasted duck skin; crumbled duck meat; julienned (match- stick cut)
		== DUCK STOCK ==
2		Whole duck carcasses
3		Cloves garlic; chop roughly
1/2		Onion; roughly chopped
1		Sprig fresh thyme -or-
1/4	ts	Dry thyme
1 3/4	qt	Water
2	ts	Salt
1/4	ts	Black pepper
1/2	ts	White pepper
3		Bay leaves
3	tb	Tomato paste

directions :

Preheat the oven to 400 F. Season the ducks with salt & pepper, inside & out. Roast in a pan in the oven for 1/2 hour. Remove & drain the fat. Lower the oven temperature to 250 F. & continue to roast for 2 hours. Remove from the oven & allow the ducks to cool enough to handle. Debone, remove all skin & meat, & reserve. Save everything. In a large pot, heat the DUCK STOCK to a boil. Add the carrots, onion, celery, & green onions. Simmer until all vegetables are tender. In a separate bowl, combine the wine & cornstarch together. Add this to the soup & stir well. Bring the soup up to a second boil, then reduce the heat & simmer until it thickens slightly. Meanwhile, in a hot oven, bake the duck skins (spread out) on a baking sheet until they are dry to the touch. Remove from the oven & crumble like bacon bits. When the soup has simmered about 20 minutes, garnish with chopped parsley, crumbled duck skin, & julienned duck meat. DUCK STOCK: Combine all ingredients. Bring up to a boil, reduce to simmer, and cook 1 hour. Strain through a fine strainer. Reserve the stock.

LE RUTH'S

WINE: CARMENET SAUVIGNON BLANC

636 FRANKLIN ST., NEW ORLEANS

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.