Elaines Homemade Duck Soup
From chefelaine 15 years ago
- 300 minutes to make
- Serves 8
Made from leftover roast duck, this soup is hearty, and makes a perfect meal, especially when served with garlic toast! A little lengthy in cooking time, but this is because duck broth, when cooked too rapidly, clouds the broth. Read more Cooked slowly, the broth remains lovely and clear. See less
Ingredients
- 1 cooked duck carcass and any leftover meat from it shopping list
- 6 cups cold water shopping list
- clear gel stock remaining from the duck, fat poured off shopping list
- 1 tsp salt shopping list
- juice of 1/2 small lemon shopping list
- ½ tsp pepper shopping list
- 1 tbsp worcestershire sauce shopping list
- 2 tbsp salt-reduced soy sauce (To me, KIKKOMAN is the CADDILAC of soy sauces!) shopping list
- 1 28-oz can of diced tomatoes shopping list
- 1 tsp pure vanilla extract shopping list
- 1 ½ cups chopped raw turnip shopping list
- 3 medium sized potatoes, peeled or unpeeled, your preference shopping list
- 1/2 medium sized onion, or 3 tbsp dehydrated onion shopping list
- 3 small, OR two large bay leaves shopping list
- 1 tbsp dried oregano shopping list
- 1 cup corn niblets shopping list
- 1.3 cup shredded carrots shopping list
- 1/4 cup pearl or pot barley shopping list
- Let this cook, covered, at LOW heat for at least five hours. shopping list
- The reason this is cooked so slowly is because the stock will cloud if cooked too rapidly. shopping list
- Slow cooking ensures a clear broth. shopping list
How to make it
- In a large soup pot, add the water, salt, pepper, soy sauce, Worcestershire, onions, and duck meat, plus the duck carcass.
- The carcass adds wonderful flavor to this soup.
- Cover with tight-fitting lid.
- Slowly bring just to boil, then keep the heat low for the remaining time of the cooking process.
- After about one hour, add your vegetables, bay leaves, and the vanilla.
- The reason I add vanilla to this is because it dramatically heightens the flavor of the finished dish.
- Simmer, covered, another four or five hours.
- Remove the carcass and any other bones, as well as the bay leaf before serving.
- This soup is delicious, and healthy, especially considering all the fat has been previously removed, and the duck gel formed at the bottom of the cooking dish is very rich in duck flavor.
- Toast up some garlic bread, or toast an Italian or French loaf, cut into diagonal sections, slathered with delicious garlic butter to complete the dish.
- =============================
- Garlic butter is EASY to make!
- Simply take ½ lb of butter, add crushed garlic, and let it stand, refrigerated, until ready to use.
- The garlic will thoroughly permeate the butter.
- This butter also keeps very well for weeks when stored in an airtight container in the refrigerator.
- ENJOY! :+D
- PICTURE TO FOLLOW (making this dish right now!) :+D
The Rating
Reviewed by 18 people-
good deal 5 pts
frodo
in meadville loved it
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WOOPS.. I forgot to rate this a ONE ++ FOUR
earlier ..GF!! :):) ;)
Hugs and joy!
Lan
55555
lanacountry
in Macon loved it
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Awe-inspiring! ^5 I love duck.
mystic_river1
in Bradenton loved it
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