o make the soup: In a stockpot, combine duck carcass, water, stock, garlic
Place duck carcass pieces into a stockpot. Cover with enough stock or simmering liquid to cover bones by 1 inch. Cover and bring to a boil over high heat, skimming to remove scum that forms on surface.
Reduce heat to keep at a simmer; simmer uncovered, skimming off fat and impurities now and then, for 12 hours. Add water as needed to maintain the level of liquid in the pot.
Strain stock; cool rapidly in a large bowl placed in an ice bath. Refrigerate or freeze.
igh heat. Break up the duck bones and sear them on
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
gar called for in this recipe resembles honey.
This and
emove all the liquid. Discard carcass and veg etc. Add in
ll the meat from the duck carcass reserving the bones. I remove
efrigerate for adding to the soup later. Discard other vegetables, bones
Place the turkey carcass into a large soup pot or stock pot and
1 stalk celery, dill and carcass into a pot, and add
Place the turkey carcass in a large, deep pot,
Place turkey carcass in Dutch oven and cover with water. Bring to a boil, cover and reduce heat to low.
Cook several hours or until meat remaining on carcass comes off easily.
Bring carcass to a boil in large pot; then simmer for 2 hours. Take
carcass
out
of
water and remove meat.
Return meat to pot
and
add
remaining ingredients.
Simmer 1 hour. Yields 5 quarts.
Remove turkey from carcass and place in large Dutch oven; add remaining ingredients. Bring to boil. Reduce heat and simmer for about 2 hours or until all vegetables are tender. Remove bay leaf. Very good!!
Combine the turkey carcass, water, poultry seasoning and thyme in large pot.
Bring to a boil.
Cover.
Reduce heat and simmer 40 minutes.
Cover duck with water in large kettle.
Add salt.
Bring to boil.
Skim off foam.
Put vegetables and spices into a cheesecloth bag and add to soup.
Cover and continue boiling for an hour.
Remove spice bag.
Remove meat; remove bones and chop meat.
Return it to the soup.
Add dried fruit and cook for 30 minutes.
covered.
Cook stock with duck or goose giblets (gizzard, liver
o cover everything.
Bring soup to a boil. Reduce heat
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important