Duck Soup with Wild Rice
A hearty and delicious soup, made with a leftover duck carcass, fresh vegetables, wild rice and mushrooms and flavored with smoked ham, sherry and curry powder.
Please note that the wild rice needs to be cooked separately, which can be done while waiting for the stock. The rice will take 30-45 minutes.
Servings: 2 quarts
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
- salt & pepper to taste
Step 2: The Soup
- 1/4 c butter
- 2 c cooked wild rice (about 3/4 or 4 oz c 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
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.