On Fri, 19 Nov 2004 20:18:45 GMT, Warren Ransom
> wrote:

>I routinely make soup from my chicken and turkey carcasses, but has
>anyone ever tryied to make soup with duck leftovers? I don't see why
>it wouldn't work, but be a bit stronger in flavour i guess. Any ideas?
>and if so, anything pair particularly werll with duck in a soup?

All bird carcasses end up in the stock pot here. The stock from both
ducks and pheasants makes terrific risotto, or farrotto.

But there is no reason not to make a soup from them. Just taste it
each time you think to add something, and stop adding before it gets
away from you.

At least for me, the most complicated soups are the likeliest to have
problems.

All the above assumes a carcass you have roasted and eaten the main
flesh from. There is a traditional Polish soup that uses duck blood,
but you usually can't get the blood, unless you buy the bird from a
live poultry market. I haven't tried to make that.

Also, in both French and Chinese traditions, there is a fancy gizmo
called a 'duck press' that is used to crush the carcass and extract
juices. I don't have room for such a thing, which takes up more space
than a food processor. But, I expect it does good things, if it occurs
in both of those cuisines.



Rodney Myrvaagnes NYC

Let's Put the XXX back in Xmas