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Duck Soup

Ingredients

For stock

  • 8 – 10 duck carcasses more bodies equals more flavor
  • 2 large carrots chopped
  • 3 celery stalks chopped
  • 1 yellow onion chopped
  • 6 garlic cloves
  • pan spray
  • cheap red wine
  • cold water
  • 1 tablespoon black peppercorns
  • bouquet garni a bunch of herbs tied together with string

Soup

  • 1 1/2 cups carrot peeled and diced
  • 1 1/2 cups celery diced
  • 1 cup yellow onion peeled and diced
  • 2 cups cooked smoked sausage diced
  • 3 cups small mushrooms whole
  • 2 cups cooked barley

Instructions

  • Place duck carcasses and next four ingredients in a large roasting pan. Spray contents with pan spray. Place in a preheated 400 degree oven for 1 1/2 hours, turning contents every 20 minutes until evenly browned. Add contents of the pan to a large stock pot. Pour some wine into the roasting pan to loosen any bits stuck to the pan. Pour liquid and loosened bits into the stock pot. Pour 2 cups of red wine into stock pot and enough water to just cover contents of the pot. Add peppercorns and bouquet garni. Simmer, uncovered over low heat for 6 – 8 hours, making sure that you keep enough liquid in the pot to just cover contents. Cool to room temperature and pour contents through a colander covered with cheesecloth. Discard stuff in colander. Transfer liquid (stock) to a medium stock pot.
  • Add soup contents to stock and simmer over medium heat until carrots are just soft. Serve in bowls topped with cheese or croutons or both.