HOW TO MAKE DUCK SOUP RECIPES

Name: Duck Soup
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 4-6 serving(s)
Ingredients: 1 1/2 kg duck, breasts filleted and legs removed; 1 (375 g) can chicken consomme; water (see step #4); 3 tablespoons soy sauce; 2 tablespoons mirin; 3 garlic cloves, crushed; 1 medium onion, roughly chopped; 1 cinnamon stick; 1 whole star anise; 1 teaspoon szechwan pepper, lightly crushed; 2 tablespoons soy sauce; 1 tablespoon mirin; 1 garlic clove; 1/2 teaspoon cinnamon; 1 whole star anise; 1/2 teaspoon szechwan pepper, lightly crushed; 3 -4 green onions, finely sliced; 1 cup bean sprouts; 2 cups cooked noodles (Hokkien are good); 100 g button mushrooms, halved and cooked; ginger, finely julienned; 1 tablespoon thai-style sweet chili sauce

DUCK SOUP RECIPE - FOOD.COM

Duck Soup Recipe - Food.com image

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

Ingredients

1 1/2 kg duck, breasts filleted and legs removed
1 (375 g) can chicken consomme
water (see step #4)
3 tablespoons soy sauce
2 tablespoons mirin
3 garlic cloves, crushed
1 medium onion, roughly chopped
1 cinnamon stick
1 whole star anise
1 teaspoon szechwan pepper, lightly crushed
2 tablespoons soy sauce
1 tablespoon mirin
1 garlic clove
1/2 teaspoon cinnamon
1 whole star anise
1/2 teaspoon szechwan pepper, lightly crushed
3 -4 green onions, finely sliced
1 cup bean sprouts
2 cups cooked noodles (Hokkien are good)
100 g button mushrooms, halved and cooked
ginger, finely julienned
1 tablespoon thai-style sweet chili sauce

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

DUCK SOUP (CZARNINA) RECIPE | ALLRECIPES

Duck Soup (Czarnina) Recipe | Allrecipes image

This is an old Polish recipe that was used at Easter time. This recipe is traditionally served with home made noodles. If desired the fruit can be removed, leaving broth to serve with noodle. If you do not know where to purchase a duck, contact a local farmer or butcher. If you prepare your own poultry be sure to add 1/2 cup vinegar to duck blood to prevent coagulation.

Provided by BARB VAN ARKEL

Categories Soups, Stews and Chili Recipes Soup Recipes

Yield 12 servings

Number Of Ingredients 16

Ingredients

1 (4 pound) wild duck, whole
4 cups duck blood
8 cups water
1 teaspoon salt
1 stalk celery, cut into 2 inch pieces
1 sprig chopped fresh parsley
1 cup heavy cream
5 whole allspice berries
2 whole cloves
16 ounces pitted prunes
½ cup raisins
1 tart apple - peeled, cored and chopped
2 tablespoons all-purpose flour
1 tablespoon white sugar
salt and pepper to taste
1 tablespoon fresh lemon juice

Steps:

Cover whole duck with water in large stock pot. Add salt, and bring to a boil. Skim off foam.
Place celery, parsley, allspice, and cloves in a cheese cloth bag, and add to stock pot. Cover and cook over low heat until meat is tender, approximately 1 1/2 hours.
Remove cheese cloth bag from stock pot. Remove duck. Discard bones, cut up meat, and return to the broth.
Mix in prunes, raisins and apple. Simmer for 30 minutes.
In a medium bowl, beat flour and sugar into cream until smooth. Beat in duck blood gradually. Add 1/2 cup hot soup stock to blood mixture, blending thoroughly. Pour mixture slowly back into stock pot, stirring constantly until soup comes to a boil. Season to taste with salt, pepper, lemon juice and vinegar.

Nutrition Facts : Calories 712.2 calories, CarbohydrateContent 32.8 g, CholesterolContent 157 mg, FatContent 45.7 g, FiberContent 3.4 g, ProteinContent 43 g, SaturatedFatContent 16.3 g, SodiumContent 597.5 mg, SugarContent 22.1 g

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