Duck Soup Recipes

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DUCK SOUP (CZARNINA)



Duck Soup (Czarnina) image

This is an old Polish recipe that was used at Easter time. This recipe is traditionally served with home made noodles. If desired the fruit can be removed, leaving broth to serve with noodle. If you do not know where to purchase a duck, contact a local farmer or butcher. If you prepare your own poultry be sure to add 1/2 cup vinegar to duck blood to prevent coagulation.

Provided by BARB VAN ARKEL

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Yield 12

Number Of Ingredients 16

1 (4 pound) wild duck, whole
4 cups duck blood
8 cups water
1 teaspoon salt
1 stalk celery, cut into 2 inch pieces
1 sprig chopped fresh parsley
1 cup heavy cream
5 whole allspice berries
2 whole cloves
16 ounces pitted prunes
½ cup raisins
1 tart apple - peeled, cored and chopped
2 tablespoons all-purpose flour
1 tablespoon white sugar
salt and pepper to taste
1 tablespoon fresh lemon juice

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.

Nutrition Facts : Calories 712.2 calories, Carbohydrate 32.8 g, Cholesterol 157 mg, Fat 45.7 g, Fiber 3.4 g, Protein 43 g, SaturatedFat 16.3 g, Sodium 597.5 mg, Sugar 22.1 g

DUCK SOUP



Duck soup image

Provided by Wilfried Brouwer

Categories     Appetizer     Dinner     Lunch

Time 2h40m

Number Of Ingredients 10

1 duck carcass, wings and leg bones
1.5 tsp salt
1/4 tsp ground pepper
3 bay leaves
1/2 onion (washed, but peel on)
bunch of fresh cellery leaves or cellery stick
1/2 carrot (3.5 oz or 100 g)
3.5 oz (100 g) culliflower
1/2 tsp chicken powder (optional)
2-3 quarts (2-2.7 Liters) water

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



Duck Soup image

This is Russell's speciality. This soup is easy to make, though it takes a bit of planning. It is a complete and filling meal made the way we do. The original recipe came from an Ian Parmenter cookbook, but I doubt he'd recognise his recipe now! Prep and cooking time are just a guess-and don't include overnight refrigeration of the stock or marinated meat-sorry about that! I like to add snow peas or asparagus to this sometimes too.

Provided by JustJanS

Categories     One Dish Meal

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 22

1 1/2 kg duck, breasts filleted and legs removed
1 (375 g) can chicken consomme
water (see step #4)
3 tablespoons soy sauce
2 tablespoons mirin
3 garlic cloves, crushed
1 medium onion, roughly chopped
1 cinnamon stick
1 whole star anise
1 teaspoon szechwan pepper, lightly crushed
2 tablespoons soy sauce
1 tablespoon mirin
1 garlic clove
1/2 teaspoon cinnamon
1 whole star anise
1/2 teaspoon szechwan pepper, lightly crushed
3 -4 green onions, finely sliced
1 cup bean sprouts
2 cups cooked noodles (Hokkien are good)
100 g button mushrooms, halved and cooked
ginger, finely julienned
1 tablespoon thai-style sweet chili sauce

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



Vietnamese Duck Soup image

This Vietnamese dish from Chez Pham is called bun vit mang, a duck and bamboo shoot noodle soup.

Provided by Christine Pham

Categories     Soup/Stew     Duck     Tomato     Sauté     Low Fat     Low Cal     High Fiber     Dinner     Cabbage     Noodle     Simmer     Bon Appétit

Number Of Ingredients 18

Soup:
6 duck leg-thigh pieces
16 cups low-salt chicken broth
1 large onion, peeled, halved
6 tablespoons finely chopped peeled fresh ginger
2 tablespoons (or more) fish sauce (such as nam pla or nuoc nam)*
1 tablespoon sugar
Garnishes:
1 6.75-ounce package rice vermicelli
3 cups sliced shallots (about 10 large)
2 1/4 pounds plum tomatoes, chopped
3 8-ounce cans sliced bamboo shoots, drained
6 cups thinly sliced Napa cabbage
1/3 cup chopped fresh mint
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh chives
Hot chili sauce (such as sriracha)*
Lime wedges

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.

PEKING DUCK NOODLE SOUP



Peking Duck Noodle Soup image

Try Chuck's Peking Duck Noodle Soup in a rich and tasty broth with the perfect amount of spice.

Provided by Chuck Hughes

Time 3h55m

Yield 4 servings

Number Of Ingredients 20

3 tablespoons vegetable oil
Bones from 1 duck
1 onion, chopped
2 celery stalks, chopped
2 carrots, chopped
2 inches fresh ginger, sliced
1 clove garlic, minced
1 teaspoon black peppercorns
1 teaspoon Szechuan peppercorns
2 kaffir lime leaves
Salt and pepper
2 baby bok choy, sliced
1 cup chopped scallions
1 hot red chile, cut into thin strips
1 tablespoon soy sauce
1 package wonton egg noodles
2 cooked duck breasts
Thai basil, for garnish
Lime slices, for garnish
Sriracha sauce, for serving

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.

HEARTY DUCK AND WILD RICE SOUP



Hearty Duck And Wild Rice Soup image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, soups and stews, appetizer

Time 50m

Yield Six or more servings

Number Of Ingredients 11

1 5-pound duck, preferably fresh
Salt to taste, if desired
Freshly ground pepper to taste
1 onion, about 1/2 pound, peeled and coarsely chopped
1 carrot, trimmed, scraped and coarsely chopped
1 clove garlic, peeled and thinly sliced
10 cups rich chicken broth (see note)
1 cup mushrooms, preferably shiitake or other wild domestic mushrooms
2 cups cooked wild rice (see recipe)
1 cup finely minced raw leeks
1 cup finely diced raw carrots

Steps:

  • Cut the duck into serving pieces. Crack the backbone in half lengthwise. Cut away and discard any peripheral fat from the duck pieces. Sprinkle the pieces with salt and pepper.
  • Heat a heavy kettle and add the duck pieces skin side down. Add as many pieces in one layer as the kettle will hold. Cook these pieces until they are nicely browned, about four or five minutes. Continue until all the pieces are browned. As the pieces are cooked, strain off and discard the fat.
  • Return all the pieces to the kettle and add the onion, coarsely chopped carrot and garlic and cook three minutes, stirring constantly.
  • Add the broth and bring to the boil. Simmer about one hour or until the liquid is reduced to about six cups. Skim off any scum and fat from the top as it accumulates.
  • Remove and reserve the meaty duck pieces, such as legs, breast, thighs and so on. Discard the bony parts, such as the backbone.
  • Strain the six cups of duck soup into a saucepan and bring to the simmer.
  • Remove the meat from the reserved duck pieces and cut it into small dice. There should be about two cups of meat.
  • Cut the mushrooms into small squares. There should be about two cups.
  • Put the mushrooms, diced meat, wild rice, leeks and carrots into a kettle and pour the hot soup over them. Let simmer about two minutes. Serve piping hot.

DUCK SOUP (FOR FERRETS)



Duck Soup (For Ferrets) image

When my ferrets get sick or are recovering from surgery, I use this "formula" to get them back on their little feet.

Provided by Bippie

Categories     < 15 Mins

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 (8 ounce) can ready-to-use infant formula (High Protein kind) or 1 (8 ounce) can vanilla ensure (High Protein kind)
1 1/2 cups water
1/2 cup cat food or 1/2 cup ferret food, dry
1/2 cup powdered milk

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.

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