Duck Soup Food

DUCK SOUP

Steps:

• Place the bones and carcass in a large enough pan. Optionally cut the carcass in halves
• Add the water, the bay leaves, the half onion and the pepper
• Bring slowly to a simmer, keeping the lid ajar
• Simmer for 1.5 - 2 hours, until the meat can be easily removed from the bones
• Take the bones out and separate the meat from the bones. Discard the bones and reserve the meat
• Add the meat back to the broth and add the other vegetables cut at bit size portions
• Simmer for 15 minutes more
• Serve the soup. Taste will improve further overnight in the refrigerator.

DUCK SOUP

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.

VIETNAMESE DUCK SOUP

Steps:

• For soup:
• Heat heavy large pot over high heat. Sprinkle duck with salt and pepper. Add to pot; sauté until deep brown, about 6 minutes per side. Add broth, onion, ginger, 2 tablespoons fish sauce, and sugar; bring to boil. Reduce heat; simmer uncovered until duck is very tender, adjusting heat to maintain simmer, 45 to 60 minutes. Using tongs, transfer duck to rimmed baking sheet. Cool 30 minutes. Skin and bone duck. Coarsely shred duck meat. Strain broth into large bowl; discard solids. Spoon fat from top of broth into small bowl; reserve. Return broth and duck to same pot. DO AHEAD: Can be made 1 day ahead. Chill soup uncovered until cold, then cover and keep chilled. Cover and chill duck fat.
• For garnishes:
• Cook rice vermicelli in large saucepan of boiling water until just tender, stirring occasionally, 3 to 5 minutes. Drain, rinse with cold water, and drain again. Cut noodles in half to shorten.
• Melt 2 tablespoons reserved duck fat in same saucepan over medium-high heat. Add shallots; sauté 3 minutes. Add tomatoes and bamboo shoots. Cook until juices thicken, about 7 minutes longer. Add tomato mixture to soup. Simmer until flavors blend, 5 to 10 minutes. Season with salt, pepper, and more fish sauce if desired.
• Divide noodles, cabbage, and herbs among 6 large bowls. Ladle in soup. Serve, passing hot sauce and lime wedges.
• A vailable in the Asian foods section of many supermarkets, at some specialty foods stores, and at Asian markets.

DUCK SOUP (CZARNINA)

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.

BROTHY DUCK SOUP

Steps:

• Place the stock, rice wine, soy sauce and star anise in a large saucepan.
• Bring to the boil and add the duck, the chinese cabbage and the garlic, stirring to mix thoroughly.
• Reduce the heat and simmer for 25 minutes, or until the duck is tender.
• Remove the star anise.
• Stir through the sesame seeds, the oil and the parsley and serve at once in warmed bowls.

PEKING DUCK NOODLE SOUP

Steps:

• For the broth: In a large stockpot, heat the oil over medium-high heat. Break up the duck bones and sear them on all sides until golden brown, about 5 minutes. Add the vegetables and continue cooking until caramelized, another 5 minutes. Add the spices and 16 cups water. Lower the heat and let simmer for about 3 hours. Let cool for about 15 minutes. Pass through a sieve and remove the fat. Pour the broth back into the stockpot and reserve for the duck noodle soup.
• For the duck soup: Add the vegetables, the soy sauce and noodles to the stockpot with reserved duck broth and simmer for 1 minute.
• To serve: Slice the duck breasts. Place the noodles in the center of a shallow bowl, top with sliced duck and pour some broth and vegetables into each bowl. Garnish with Thai basil and a slice of lime. Serve with spicy Sriracha sauce.

DUCK AND CABBAGE SOUP

Steps:

• Heat chicken broth to simmering.
• Add cabbage, duck meat, bamboo shoots, enoki, and shiitake mushrooms, and soy sauce.
• Simmer for 10 minutes.
• Add green onions and sesame oil; simmer for 1 minute.
• Ladle soup into bowls and serve.

DUCK SOUP (FOR FERRETS)

Steps:

• Soak dry food in 1/2 cup water and soften it completely.
• When dry food is soft, mash with a fork and mix all ingredients in a 2 quart jar and shake thouroughly. Sometimes I microwave it to the temperature of baby formula.
• Serve about 4 fluid ounces at a time twice daily for maintenance.
• If your little guys are eating too much and you feel they are getting fat, you can increase the amount of water. I have tried increasing the amount of dry food, but if it gets too thick some of them won't eat it.
• This formula also freezes well as the Sustacal must be used within 48 hours if left only in the fridge.

DUCK SOUP, CHINESE STYLE

Steps:

• Soak the dried mushrooms in 1 cup warm water for about 1/2 hour.
• Bring the chicken stock to a simmer and add the mushrooms and the water in which they were soaked.
• Add the pepper, greens and bones.
• Simmer for 1 hour.
• Drain the stock and discard all solids except the mushrooms.
• Cut the mushrooms julienne and return to the stockpot.
• Add the green onions, sesame oil and cooked duck meat, and taste for salt.
• Drop the noodles into the pot and simmer until they are just tender, about 5 minutes.
• Place the soup in a tureen and add the shelled raw egg, whole. It will cook on the way to the table.
• Add the parsley garnish.
• Stir the egg into the soup at the table.