Try this Duck Soup with Wild Rice recipe, or contribute your own.
Suggest a better descriptionSeason the duck lightly with salt and pepper, place in a baking pan on a rack and roast in a preheated 375F oven for 1 hour, until juices run clear and meat is tender. Let cool. Pull off the meat, discard the skin and dice the meat in small pieces. Set aside. Brown the duck bones in a skillet over high heat. Place in a soup pot with chicken stock. Brin to a boil and simmer for 35 minutes. Degrease and strain the stock. Set aside. Wash the wild rice and soak in cold water for 30 minutes. In the soup pot, saute the onion, leeks, mushrooms and celery in hot oil (or duck fat) without browning. Drain the wild rice and add to vegetables. Pour in the strained stock. Cook at a simmer for 45 minutes. Add the sherry vinegar and duck meat. Season with salt and pepper to taste. Cook 15 more micutes. Serve with a garnish of chopped parsley. Per Serving: Calories: 355, Protein: 28g, Carbohydrates: 24g, Fat: 14g, Saturated Fat: 4g, Cholesterol: 80mg, Sodium: 79mg, Fiber: 3g. Source: San Francisco Chronicle Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120
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Serving Size: 1 Serving (870g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1462 | ||
Calories from Fat: 1068 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 118.6g | 158 % | |
Saturated Fat 38.8g | 194 % | |
Monounsaturated Fat 56.6g | ||
Polyunsanturated Fat 16.1g | ||
Cholesterol 227.2mg | 70 % | |
Sodium 872.8mg | 30 % | |
Potassium 1735.2mg | 46 % | |
Total Carbohydrate 43.9g | 13 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 41.2g | ||
Protein 51.4g | 73 % | |
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: 1462
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