Okay, you know I love soup and tend to say every recipe I post here is the best, but this one really is! Besides, if a recipe I test or invent is not “the best,” I toss it and you’ll never see it here. Life’s too short. So, trust me: This soup is to-die-for delicious!
Once a year, if I’m lucky, I’ll make a roast duck. There’s usually enough meat left on the bones to make this soup and still use the bones for a future poultry stock. The recipe is a little bit of work, but so worth it. Plus you can freeze the leftovers.
The recipe has two steps. The first is to make the broth, the second is to add the final ingredients that make this a hearty and delicious soup. Add some Einkorn biscuits or some sour dough bread and a little salad and you’ll have a nourishing, satisfying meal.
Here we go:
Duck Soup with Wild Rice
Ingredients
Step 1: Making the Stock
- 1 roast duck carcass preferably with some meat on it
- 1 smoked ham hock
- 1 med onion, quartered
- 2 stalks celery, large chunks
- 2 whole carrots, large chunks
- 1 tsp Worcestershire sauce
- 1 Tbsp Kitchen Bouquet optional
- 1 bay leaf
- filtered water enough to cover the bones & vegs, 2-3 quarts
Step 2: The Soup
- 1/4 c butter
- 2 c cooked wild rice (about 3/4 cup raw)
- 2 tbsp almonds, sliced
- 1 small onion, diced
- 1 whole carrot, diced
- 1 c mushrooms sliced or quartered
- 2 tsp curry powder
- 1/2 c sherry
- corn starch optional, for thickening if you want
- salt & pepper to taste (add at the end)
Instructions
- Place all the stock ingredients into a large pot. Heat to a boil and then reduce heat so it stays at a simmer. Summer for 2-3 hours, until vegetables are very soft and meat is falling off the bones. Scoop or strain out the vegetables and carcass and return the stock to the pot. Remove any meat from bones and return the meat to the stock. You can freeze the bones for a future poultry stock and compost the spent vegetables.
- Sauté the soup ingredients in the butter (don't add the curry or sherry yet) and sauté until the vegs start to soften, 10-15 mins. Add sautéed ingredients to the stock, add curry and sherry, and simmer for 1-1/4 hours. Make seasoning adjustments as needed. Can be thickened with corn starch if desired.