Ingredients
-
1 1/2
-
-
1
-
-
3
-
2
-
3
-
1
-
1
-
1
-
1
-
-
2
-
1
-
1
Directions
Duck Soup,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.,Can’t WAIT to make this true!And am SURE Ian would be proud his original inspired you to do! :),This was a fantastic recipe. I didn’t use the star anise, but that didn’t seem to hurt it at all. What flavor! What textures! And not too fatty or gamy. Thank you for sharing. I have always shied away from duck soup but now it will be one of my favorites.
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Steps
|
1
Done
|
Mix the Ingredients of the Marinade, and Add the Breast Fillets and Legs. |
|
2
Done
|
Refrigerate Overnight. |
|
3
Done
|
to Make the Stock, Put Carcass Portions and Other Stock Ingredients Into a Large Saucepan. |
|
4
Done
|
Add Water to Cover and Bring to the Boil. |
|
5
Done
|
Simmer Gently For 45 Minutes. |
|
6
Done
|
Strain, Return Stock to a Clean Pot and Reduce Over Medium Heat For 15 Minutes. |
|
7
Done
|
Remove Any Remaining Meat from the Carcass and Reserve. |
|
8
Done
|
Cool Reduced Stock, and Refrigerate Overnight. |
|
9
Done
|
When Stock Is Cold, Skim Fat from the Surface. |
|
10
Done
|
the Stock Is Ready For Use. |
|
11
Done
|
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. |
|
12
Done
|
You Want the Meat to Be Pink and Juicy Still, and the Skin Crispy. |
|
13
Done
|
Cool a Little Then Shred the Meat. |
|
14
Done
|
For the Soup: Put Stock in a Large Saucepan and Bring to the Boil. |
|
15
Done
|
Reduce Heat, and Add Remaining Soup Ingredients Including Both Lots of Reserved Duck Meat. |
