Duck Soup II

Duck Soup  II
Duck Soup  II

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • FOR STOCK:

  • 8

    duck carcasses - (to 10) (more bodies equals more flavor)

  • 2

    large carrots chopped

  • 3

    celery stalks chopped

  • 1

    yellow onion chopped

  • 6

    garlic cloves

  • Pan spray as needed

  • Cheap red wine as needed

  • Cold water as needed

  • 1

    tablespoon black peppercorns

  • 1

    bouquet garni (a bunch of herbs tied together with string)

  • FOR SOUP:

  • 1 1/2

    cups diced peeled carrot

  • 1 1/2

    cups diced celery

  • 1

    cup diced peeled yellow oniond

  • 2

    cups diced cooked smoked sausage

  • 3

    cups whole small mushrooms

  • 2

    cups cooked barley

Directions

Place duck carcasses and next four ingredients in a large roasting pan. Spray contents with pan spray. Place in a preheated 400 degree oven for 1 1/2 hours, turning contents every 20 minutes until evenly browned. Add contents of the pan to a large stock pot. Pour some wine into the roasting pan to loosen any bits stuck to the pan. Pour liquid and loosened bits into the stock pot. Pour 2 cups of red wine into stock pot and enough water to just cover contents of the pot. Add peppercorns and bouquet garni. Simmer, uncovered over low heat for 6 to 8 hours, making sure that you keep enough liquid in the pot to just cover contents. Cool to room temperature and pour contents through a colander covered with cheesecloth. Discard stuff in colander. Transfer liquid (stock) to a medium stock pot. Soup: Add soup contents to stock and simmer over medium heat until carrots are just soft. Serve in bowls topped with cheese or croutons or both. This recipe yields 6 to 8 servings.

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