DUCK SOUP (CZARNINA)
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
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
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
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
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.
BROTHY DUCK SOUP
Make and share this Brothy Duck Soup recipe from Food.com.
Provided by JustJanS
Categories Duck
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
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.
DUCK SOUP, CHINESE STYLE
Make and share this Duck Soup, Chinese Style recipe from Food.com.
Provided by lazyme
Categories Duck
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 122.6, Fat 4.1, SaturatedFat 1.1, Cholesterol 30.4, Sodium 353.6, Carbohydrate 14, Fiber 0.5, Sugar 4, Protein 7.2
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WARMING DUCK SOUP | GREAT BRITISH FOOD AWARDS
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Servings 4Category Light Bites
- Break up the duck carcass into 3 pieces and add it to a large pot with any remaining bones. Fill with water until the carcass is covered, then add the onions with their skin, the parsley stalks, porcini mushrooms, garlic, thyme, bay leaves and peppercorns.
- Heat the pan to a very gentle simmer, cover and leave to cook for two hours, occasionally skimming the scum from the top.
- Strain the stock carefully through a colander and then through a sieve before adding the stock back into the pan with carrots and celery. Bring up to a mild simmer again and season generously with salt. Cook for 10 minutes until the vegetables are tender, then add the beans, pearl barley and chard. Cook for a further 5 minutes.
- Add the sherry with any reserved duck meat and cook for 2 more minutes. Divide between serving bowls and serve with sourdough bread, grated Parmesan and olive oil.
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