Post by April B. on Feb 20, 2003 13:42:53 GMT -6
Duck Soup
8 Ducks
4 to 6 Carrots
2 to 3 Summer squash
1 Onion
4 to 6 Cloves of garlic (I like Garlic)
4 to 6 Stalks of celery
2 Cans Italian seasoned canned tomatoes
½ pound mushrooms
2 cups rice
This is about a 6-hour project unless you have help.
So get a couple of your hunting buddies together for a duck feast and make them work for their dinner.
Breast all birds and place in container in refrigerator.
Place all carcasses in a large pot and add water until carcasses start to float.
Add seasoning to water such as tarragon, thyme and basil-your preference. Place pot on stove and boil for about 1 ½ hours.
While pot is boiling, cut all vegetables and set aside, then make a rub for the duck breasts.
Use seasonings you prefer.
I like tarragon, thyme, garlic powder, onion salt, rosemary, allspice, basil, parsley, etc.
Put rub on both sides of duck breasts then return them to refrigerator. Barbecue the ducks.
Cook no more than medium rare.
Return to the soup.
When finished boiling, remove carcasses and remove all remaining meat from legs, wings, back, etc. Pick it clean.
This is the most time consuming and tedious part.
Save liquid from boiling pot.
After removing meat from carcasses, place large, deep pan on stove and sauté carrots for 10 minutes.
Add celery and squash and cook for 5 minutes, add mushrooms and cook 5 minutes.
When done remove ingredients from pan into a bowl.
Place pan back on heat and sauté onion and garlic.
Put canned tomatoes in a blender and pulse once or twice then add to onion and garlic cook about 3 to 5 minutes.
Add meat from carcasses and cook 3 to 5 minutes.
Add cooked vegetables and toss gently.
Add broth from pot to desired consistency.
Serves about 6 people.
8 Ducks
4 to 6 Carrots
2 to 3 Summer squash
1 Onion
4 to 6 Cloves of garlic (I like Garlic)
4 to 6 Stalks of celery
2 Cans Italian seasoned canned tomatoes
½ pound mushrooms
2 cups rice
This is about a 6-hour project unless you have help.
So get a couple of your hunting buddies together for a duck feast and make them work for their dinner.
Breast all birds and place in container in refrigerator.
Place all carcasses in a large pot and add water until carcasses start to float.
Add seasoning to water such as tarragon, thyme and basil-your preference. Place pot on stove and boil for about 1 ½ hours.
While pot is boiling, cut all vegetables and set aside, then make a rub for the duck breasts.
Use seasonings you prefer.
I like tarragon, thyme, garlic powder, onion salt, rosemary, allspice, basil, parsley, etc.
Put rub on both sides of duck breasts then return them to refrigerator. Barbecue the ducks.
Cook no more than medium rare.
Return to the soup.
When finished boiling, remove carcasses and remove all remaining meat from legs, wings, back, etc. Pick it clean.
This is the most time consuming and tedious part.
Save liquid from boiling pot.
After removing meat from carcasses, place large, deep pan on stove and sauté carrots for 10 minutes.
Add celery and squash and cook for 5 minutes, add mushrooms and cook 5 minutes.
When done remove ingredients from pan into a bowl.
Place pan back on heat and sauté onion and garlic.
Put canned tomatoes in a blender and pulse once or twice then add to onion and garlic cook about 3 to 5 minutes.
Add meat from carcasses and cook 3 to 5 minutes.
Add cooked vegetables and toss gently.
Add broth from pot to desired consistency.
Serves about 6 people.
