Bomb Diggity Duck Soup Recipes

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.

THE "BOMBDIGGITY" CHICKEN

Steps:

• Preheat oven to 350 degrees F.
• In a large skillet, heat oil over medium-high heat.
• Add chicken breasts, and saute 4 mins on each side, until browned.
• Place browned chicken breasts in a 9x13 inch baking dish. Make sure to use teriyaki BASTING sauce! regular teriyaki sauce is too thin!
• Brush on teriyaki sauce, then spoon on salad dressing.
• Spread drained mushrooms over chicken.
• Sprinkle with cheese, green onions and bacon bits.
• Bake for 25-35 mins, or until juices run clear.

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.

GLUTEN-FREE BOMB-DIGGITY STUFFING

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut bread slices into cubes and spread onto a baking sheet.
• Bake in the preheated oven until cubes are dry and crisp, 15 to 20 minutes.
• Heat 3 tablespoons coconut oil in a skillet over medium heat. Cook and stir onions, celery, and leek in the hot oil until soft, 8 to 10 minutes. Transfer vegetables into a bowl and stir gluten-free bread cubes, parsley, sage, marjoram, thyme, rosemary, and 2 tablespoons coconut oil into the vegetables. Moisten dressing with vegetable broth, about 1/2 cup at a time, mixing thoroughly. Transfer into a 9-inch square baking dish and cover with aluminum foil.
• Bake in the preheated oven for 20 minutes. Uncover and bake until stuffing is heated through and top is lightly golden brown, about 15 more minutes.

BABYCHOPS' BOMB DIGGITY CHEDDAR HERB BISCUITS

Steps:

• Preheat oven to 450.
• Combine first 6 ingredients.
• Pulse in cold butter bits until coarse meal texture with some pea sized butter bits.
• Add buttermilk & pulse until moistened.
• Mix in 2 cups cheese.
• Turn onto lightly floured surface and knead to combine.
• Roll out to about 3/4" and cut into circles, if you don't have a cutter take the top & bottom off a soup can, works just as well.
• Place biscuits onto a nonstick cookie sheet, spoon melted butter onto each & top w/remaining cheese.
• Bake in upper rack so bottoms don't burn for about 20 minutes until golden & cheese is melty.
• Enjoy! We couldn't get enough of them -- This recipe makes a mess of biscuits and they're even better re-heated (2 in the microwave for 30 seconds is perfect).