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Suggest a better descriptionPreheat the oven to 400 F. Season the ducks with salt & pepper, inside & out. Roast in a pan in the oven for 1/2 hour. Remove & drain the fat. Lower the oven temperature to 250 F. & continue to roast for 2 hours. Remove from the oven & allow the ducks to cool enough to handle. Debone, remove all skin & meat, & reserve. Save everything. In a large pot, heat the DUCK STOCK to a boil. Add the carrots, onion, celery, & green onions. Simmer until all vegetables are tender. In a separate bowl, combine the wine & cornstarch together. Add this to the soup & stir well. Bring the soup up to a second boil, then reduce the heat & simmer until it thickens slightly. Meanwhile, in a hot oven, bake the duck skins (spread out) on a baking sheet until they are dry to the touch. Remove from the oven & crumble like bacon bits. When the soup has simmered about 20 minutes, garnish with chopped parsley, crumbled duck skin, & julienned duck meat. DUCK STOCK: Combine all ingredients. Bring up to a boil, reduce to simmer, and cook 1 hour. Strain through a fine strainer. Reserve the stock. LE RUTHS WINE: CARMENET SAUVIGNON BLANC 636 FRANKLIN ST., NEW ORLEANS From the
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Serving Size: 1 Serving (389g) | ||
Recipe Makes: 6 | ||
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Calories: 354 | ||
Calories from Fat: 187 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.8g | 28 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 9.7g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 1296.5mg | 399 % | |
Sodium 436.5mg | 15 % | |
Potassium 808.1mg | 21 % | |
Total Carbohydrate 20.4g | 6 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 16g | ||
Protein 21.4g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 354
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