Recipe

Elaines Homemade Duck Soup Recipe

Add Step-by-Step Photos	Chefelaine / All my dishes 1 year, 1 month ago 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. Cooked slowly, the broth remains lovely and clear. ... More Prep:20m Cook:300m Servings:8	Chefelaine
	easy healthy

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Ingredients

1 cooked duck carcass and any leftover meat from it

6 cups cold water

clear gel stock remaining from the duck, fat poured off

1 tsp salt

juice of 1/2 small lemon

½ tsp pepper

1 tbsp Worcestershire sauce

2 tbsp salt-reduced soy sauce (To me, KIKKOMAN is the CADDILAC of soy sauces!)

1 28-oz can of diced tomatoes

1 tsp pure vanilla extract

1 ½ cups chopped raw turnip

3 medium sized potatoes, peeled or unpeeled, your preference

1/2 medium sized onion, or 3 tbsp dehydrated onion

3 small, OR two large bay leaves

1 tbsp dried oregano

1 cup corn niblets

1.3 cup shredded carrots

1/4 cup pearl or pot barley

Let this cook, covered, at LOW heat for at least five hours.

The reason this is cooked so slowly is because the stock will cloud if cooked too rapidly.

Slow cooking ensures a clear broth.

Directions

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.

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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

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Comments

frodo 1 year, 1 month ago said:
Good deal 5 pts

lanacountry 1 year, 1 month ago said:
WOOPS.. I forgot to rate this a ONE ++ FOUR
earlier ..GF!! :):) ;)
Hugs and joy!
Lan
55555

mystic_river1 1 year, 1 month ago said:
Awe-inspiring! ^5 I love duck.

dagnabbit 1 year, 1 month ago said:
Really good, Elaine! Are you sure you don't work for Kikkoman company? You give it a lot of free advertising!
Just joking, but not joking when I say FIVE for this soup!
Thanks
Pete and Candy

elgab89 1 year, 1 month ago said:
How tasty it looks! Can I have a bowl?

lanacountry 1 year, 1 month ago said:
I LOVE the name..'DUCK SOUP' !! :()

theoldrecluse 1 year, 1 month ago said:
HI! You're a woman after my own heart, Chef Elaine! I LOVE DUCK.
This recipe gets my five for darned sure!

Recluse

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