This duck recipe makes a delicious hearty soup that’s sure to fill up the whole family
Prep time: 20 minutes
Cook time: 3 hours
- 4 duck carcasses with legs (or 2 goose carcasses)
- 2 large onions, chopped
- 2 medium carrots, peeled and chopped
- 2 celery stalks with leaves, coarsely chopped
- 1 bunch parsley with stems, chopped
- 2 bay leaves
- 2 garlic cloves
- 1 teaspoon freshly-ground pepper
- ½ stick butter
- ¾ cup medium-diced onions
- ¾ cup medium-diced carrots
- ¾ cup medium-diced celery
- ¾ cup medium-diced leeks
- 2 ½ quarts duck stock
- ¾ cups string beans, sliced small
- ¾ cup medium-diced potatoes
- 1 cup cooked wild rice
- ⅓ cup chopped tomatoes
- ½ cup medium-diced turnips
- Reserved cooked duck meat
- Salt to taste
- ¼ teaspoon freshly-ground pepper
- ½ teaspoon minced fresh garlic
- ½ teaspoon very finely-diced uncooked bacon
- Few drops of Tabasco sauce, to taste
1. To make stock, remove duck breasts from carcasses; save meat for other recipes. Wash duck parts well and place in a large stock pot. Add cold water to cover and bring to a boil. Skim all froth from the surface.
2. Lower heat and add rest of stock ingredients. Simmer uncovered for 2 to 3 hours until duck legs are tender. Add water as needed to cover ingredients and skim as necessary.
3. Strain stock into a large bowl through a colander and reserve. Allow bones to cool and pick duck meat from carcass and legs. Dice duck meat and reserve for soup.
4. To make soup, melt butter in a heavy 4- or 5-quart saucepan or Dutch oven. Add onions, carrots, celery and leeks; cover and cook slowly over low heat for 15 minutes, stirring occasionally. Do not brown the vegetables.
5. Pour in stock and gently boil until all vegetables are partially tender, about 15 minutes. Add string beans, potatoes, tomatoes, turnips salt and pepper. Simmer for 20 minutes, or until potatoes are tender.
6. Add reserved duck meat and bring soup to a boil. Chop garlic and uncooked bacon together to form a paste. Remove soup from heat and stir in bacon-garlic paste. Add Tabasco, adjust seasonings and serve. I like to add a few drops of Worcestershire sauce, fresh-chopped parsley or chives to each portion of soup just before serving.
About the Author:
Chef Jacques Haeringer is a hunter, wild game culinary expert and frequent “Today Show” guest. For more on his books, classes and renowned restaurants, L’Auberge Chez Francois and Jacques’ Brasserie, visit here. For more of Jacques’ recipes, go here.