DUCK SOUP RECIPE - FOOD.COM
This is Russell's speciality. This soup is easy to make, though it takes a bit of planning. It is a complete and filling meal made the way we do. The original recipe came from an Ian Parmenter cookbook, but I doubt he'd recognise his recipe now! Prep and cooking time are just a guess-and don't include overnight refrigeration of the stock or marinated meat-sorry about that! I like to add snow peas or asparagus to this sometimes too.
Total Time 1 hours 40 minutes
Prep Time 30 minutes
Cook Time 1 hours 10 minutes
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Mix the ingredients of the marinade, and add the breast fillets and legs.
- Refrigerate overnight.
- To make the stock, put carcass portions and other stock ingredients into a large saucepan.
- Add water to cover and bring to the boil.
- Simmer gently for 45 minutes.
- Strain, return stock to a clean pot and reduce over medium heat for 15 minutes.
- Remove any remaining meat from the carcass and reserve.
- Cool reduced stock, and refrigerate overnight.
- When stock is cold, skim fat from the surface.
- The stock is ready for use.
- For the duck portions: remove from marinade, and cook in a hot oven (about 200c) for about 20 minutes for the breasts, and about 30 minutes for the legs.
- You want the meat to be pink and juicy still, and the skin crispy.
- Cool a little then shred the meat.
- For the soup: Put stock in a large saucepan and bring to the boil.
- Reduce heat, and add remaining soup ingredients including both lots of reserved duck meat.
- Warm through and season to taste.
Nutrition Facts : Calories 1693.1, FatContent 150, SaturatedFatContent 50.1, CholesterolContent 308.2, SodiumContent 1859.1, CarbohydrateContent 29.6, FiberContent 3, SugarContent 4.1, ProteinContent 53.2
WARMING DUCK SOUP | GREAT BRITISH FOOD AWARDS
This fragrant soup is a fantastic way of using up the leftover meat and carcass from a roast duck - or any roasted bird for that matter
Provided by Great British Food
Prep Time 20
Cook Time 2 hours 20 min
Yield 4 Servings
Number Of Ingredients 19
Steps:
- Break up the duck carcass into 3 pieces and add it to a large pot with any remaining bones. Fill with water until the carcass is covered, then add the onions with their skin, the parsley stalks, porcini mushrooms, garlic, thyme, bay leaves and peppercorns.
- Heat the pan to a very gentle simmer, cover and leave to cook for two hours, occasionally skimming the scum from the top.
- Strain the stock carefully through a colander and then through a sieve before adding the stock back into the pan with carrots and celery. Bring up to a mild simmer again and season generously with salt. Cook for 10 minutes until the vegetables are tender, then add the beans, pearl barley and chard. Cook for a further 5 minutes.
- Add the sherry with any reserved duck meat and cook for 2 more minutes. Divide between serving bowls and serve with sourdough bread, grated Parmesan and olive oil.
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