Sunday, November 25, 2007
leah made some great duck soup on friday. so that means ive had duck two nights in a row. cant beat that. heres a recipe for some tasty soup that will help you make the most out of that duck.
In a large pot combine duck carcasses (1 lg/3 sm) in water with onion, carrot, celery, garlic, salt, basil and bay leaves and bring to a boil. Reduce heat and simmer until meat is very tender and can be easily removed from the bone. In separate pot cook three cups of white rice. Remove duck from broth and set aside. Strain broth into another large pot and maintain cooking temperature at medium high. Pull meat from bone and add to broth. Chop celery and carrot and add to broth. When rice is fully cooked add to broth. Season with salt and pepper to taste. Simmer together for thirty minutes before serving.
(Note: this recipe is based on ducks that were brined for 24 hours, seasoned and fried adding quite a bit of flavor to the broth. If you were beginning with less seasoned meat you might consider additional herbs and seasonings in the original boiling process.)