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?

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 have. I like duck, but I found duck stock to be not very nice.
Part of that may be that I am so used to chicken stock that
the unfamiliar flavor (in that modality) conflicted with my
expectations.

The only reason I tried it was because of the old saying
"As easy as duck soup", which made me want to try duck
soup. I think the way to make a duck soup that would be
acceptable to most people would be to use duck meat
in a chicken stock.

Omg yes make stock and save the fat from him and render it as well for frying
tasty tidbits- breaded chicken breasts fried in duck fat mmmmmmmm - I'm gonna
give someone a coronary if I get started *laughs*

I like duck broth for oriental noodle soups- it's to-die-for numminess.

Barb

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?

Last year I made a butternut squash soup using duck stock. Turned out
great.

---jkb

--
"Bam!"
-- Bam-Bam Rubble

On 19 Nov 2004 22:38:16 GMT, (Barbtail) wrote:

>Omg yes make stock and save the fat from him and render it as well for frying
>tasty tidbits- breaded chicken breasts fried in duck fat mmmmmmmm - I'm gonna
>give someone a coronary if I get started *laughs*
>
>I like duck broth for oriental noodle soups- it's to-die-for numminess.
>
>Barb

Oh yes... I use duck fat instead of butter often, much better flavour
and better for your heart too.
What I often do is sautee a little apple and onion in the fat and then
strain them out. The fat now has a nice flavour to it and can be used
in almost anything. Just a little bit on toast is just wonderful.
Never tried soup, tho, and I don't know why. But i shall this weekend
then.

Game Duck Soup
with Plums and Wild Rice

There is no whipping this one up quickly--but it is really something special in
the end, perfect for an elegant luncheon or light supper, followed by a rich
dessert. And it's easy--just time consuming to make the stock...which you
should do the day before. Serve hot to 4 people with excellent, crusty bread, a
salad, and a good light wine.

1 whole duck
8 cups water
2 teaspoon salt
1 onion, unpeeled and chopped
1 leek, trimmed and washed
2 carrots, scrubbed and chopped
2 celery stalks with leaves, chopped
6 sprigs parsley
1 teaspoon thyme
10 peppercorns
4 whole cloves

1/4 cup wild rice, cooked in salted water for 45 minutes and drained

1/2 pound mushrooms, trimmed and quartered
1 large onion, cut in chunks the size of the mushroom quarters
3 plums, peeled and cut in chunks the size of the mushroom quarters
salt and pepper to taste
Garnish: thinly sliced green onions

Put the whole duck (liver removed from giblets and used for something else*) in
a Dutch oven and cover with the water and salt. Bring to a boil very slowly,
skimming. When it reaches a boil, reduce the heat and add the leek, onion,
celery, parsley, thyme, peppercorns, and cloves. Keep the stock at a simmer for
2 hours. After two hours, remove the duck and let cool til you can handle it.
At that point, strip off the skin and discard. Remove the meat and reserve. And
return the bones back into the stockpot, to let simmer for another 30 minutes
or so.

Cook the wild rice for about 45 minutes, then strain and reserve.

Strain the stock through cheesecloth or wet paper towels, cool, then
refrigerate overnight. When you're ready to start the soup, you will remove and
reserve all the fabulous duck fat that congeals on the top (saving most of it
for other decadent meals).

To make the soup, melt a Tablespoon or two of the duck fat in a large saucepan,
then toss in the mushroom quarters and onion chunks to saute over medium heat.
When the onion is transparent, add the duck stock (which should be gelatinous);
cooked wild rice; and the duck meat, cut into hearty chunks. Bring to a boil,
then reduce heat and simmer for about 10 minutes.

When ready to serve, stir in the plums. Ladle into bowls and garnish each
serving with thinly sliced green onions.

* If you wanted to be just horribly decadent, you could saute the liver with
finely chopped onions, salt and pepper it, even flame it in brandy, and puree
it--then cool it to room temperature, whip it into 1/4 to 1/2 cup of butter and
serve it with the bread. Heaven!) - Soup Song -
---



---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

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

Rodney Myrvaagnes > wrote in
:

> 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 a Slovak version, czarnina. A friend's mother used to make this several
times a year. Her version, at least, was almost a sweet/sour, including
vinegar and raisins.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

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?

http://www.imdb.com/title/tt0023969/

http://www.filmsite.org/duck.html

http://www.uninets.net/~thornsjo/files/dspindex.html

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?

Consider _garbure_, a thick, hearty soup of southwestern France,
especially the Béarn region. It is generically a potée, boiled dinner,
to which in a wider sense pot-a-feu and poule-au-pot also belong. If
the northern Italian bollito misto or the New England boiled dinner were
French dishes, they would also belong to that general category. Garbure
differs in that it is generally supposed to contain some kind of
cabbage, white beans and some pork products, such as bacon or sausages,
but it can be made with just pork and potatoes.

The Béarn version of garbure is generally made with goose confit, but
using duck instead is not unheard of, either. Here is a nice recipe
with duck. It is from
<http://www.luvaduck.com/cookbook/recipe.php3?recipe=Garbure>.

Victor

INGREDIENTS

350g dried haricot beans (soaked for 24 hours)
2 litres duck stock
1 tbls duck fat
1 med onion, chopped
200g bacon, chopped
50g prosciutto
1 bouquet garni (bay leaf, thyme, parsley stalks)
1 carrot, peeled & diced
1 leek, washed & chopped
1 white turnip, peeled & diced
1 potato peeled & diced
1 wedge savoy cabbage, chopped
1 cup broad beans, shelled
1 cup green beans, topped tailed and halved
3 cloves garlic, crushed
2 legs duck confit, crisped (removed from the bone and diced or
shredded)

SERVES: 8

METHOD

Put beans into a large pot with approx 2 litres of water. Bring to boil,
turn down to a simmer and skim off any scum.

Fry onion and bacon in the duck fat.

When the beans are nearly cooked (approx 1 to 1 1/2 hours) add the
onion, bacon, prosciutto and bouquet garni and bring to the boil.

Then add the duck stock. Return to the boil.

Then add the carrot, leek, turnip and potato return to the boil, and
turn down to simmer for about 30 minutes.

Then add the rest of the vegetables and garlic and the crisped confit
duck, which has been shredded or diced.

Remove the bouquet garni, check seasoning and serve.

CHEF'S HINT

Some crusty bread or garlic croutons round off this robust dish.

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?

Consider _garbure_, a thick, hearty soup of southwestern France,
especially the Béarn region. It is generically a potée, boiled dinner,
to which in a wider sense pot-a-feu and poule-au-pot also belong. If
the northern Italian bollito misto or the New England boiled dinner were
French dishes, they would also belong to that general category. Garbure
differs in that it is generally supposed to contain some kind of
cabbage, white beans and some pork products, such as bacon or sausages,
but it can be made with just pork and potatoes.

The Béarn version of garbure is generally made with goose confit, but
using duck instead is not unheard of, either. Here is a nice recipe
with duck. It is from
<http://www.luvaduck.com/cookbook/recipe.php3?recipe=Garbure>.

Victor

INGREDIENTS

350g dried haricot beans (soaked for 24 hours)
2 litres duck stock
1 tbls duck fat
1 med onion, chopped
200g bacon, chopped
50g prosciutto
1 bouquet garni (bay leaf, thyme, parsley stalks)
1 carrot, peeled & diced
1 leek, washed & chopped
1 white turnip, peeled & diced
1 potato peeled & diced
1 wedge savoy cabbage, chopped
1 cup broad beans, shelled
1 cup green beans, topped tailed and halved
3 cloves garlic, crushed
2 legs duck confit, crisped (removed from the bone and diced or
shredded)

SERVES: 8

METHOD

Put beans into a large pot with approx 2 litres of water. Bring to boil,
turn down to a simmer and skim off any scum.

Fry onion and bacon in the duck fat.

When the beans are nearly cooked (approx 1 to 1 1/2 hours) add the
onion, bacon, prosciutto and bouquet garni and bring to the boil.

Then add the duck stock. Return to the boil.

Then add the carrot, leek, turnip and potato return to the boil, and
turn down to simmer for about 30 minutes.

Then add the rest of the vegetables and garlic and the crisped confit
duck, which has been shredded or diced.

Remove the bouquet garni, check seasoning and serve.

CHEF'S HINT

Some crusty bread or garlic croutons round off this robust dish.

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?
>
>
My wife and I eat duck about once a month and since there's just the two
of us I end up with a fair number of "duck parts". One of the better
combos I've made was done with kale.

Bubba

--
You wanna measure, or you wanna cook?

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?
>
>
My wife and I eat duck about once a month and since there's just the two
of us I end up with a fair number of "duck parts". One of the better
combos I've made was done with kale.

Bubba

--
You wanna measure, or you wanna cook?