igh heat. Break up the duck bones and sear them on
or use.
For the duck portions: remove from marinade, and
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
Place duck pieces in a soup pot and brown over medium
1. Wash the duck legs and dry them with
In a 6-quart pot, brown ground beef, then add salt and pepper to taste.
Add tomato soup, vegetables and enough water to fill pot about two-thirds full.
Bring to boil and simmer until vegetables are tender, about 20 minutes.
Cover whole duck with water in large stock
Put duck in kettle with enough water to cover.
Heat to boiling.
Remove scum from surface of broth.
Put in the next 8 ingredients; cook until duck, vegetables and fruit are done. Remove duck from kettle.
Take meat off bones and put meat back in soup.
Combine 1/2 to 3/4 cup flour and enough cream to make a thin paste.
Add this mixture to soup and let simmer.
The soup will get thicker.
A little sugar or vinegar can be added for taste.
Serve with egg noodles.
Season duck legs with salt and pepper.<
Place onions in a small bowl of iced water. Set aside until curled. For the dressing, whisk wine vinegar, olive oil and honey in a small bowl. Season to taste.
Arrange arugula, duck and cherries on a large serving platter. Drizzle dressing over salad. Top with onions, additional cherries and macadamias.
Put duck in large soup pot; cover with cold water and bring to a boil.
Turn down heat and skim.
Simmer 1 1/2 hours with prunes, cloves, allspice, bay leaf, marjoram and salt.
When duck is tender, add blood.
Thicken soup with flour; flavor with sugar and vinegar.
Serve with potato noodles.
ll the meat from the duck carcass reserving the bones. I
nions, sesame oil and cooked duck meat, and taste for salt
Place the stock, rice wine, soy sauce and star anise in a large saucepan.
Bring to the boil and add the duck, the chinese cabbage and the garlic, stirring to mix thoroughly.
Reduce the heat and simmer for 25 minutes, or until the duck is tender.
Remove the star anise.
Stir through the sesame seeds, the oil and the parsley and serve at once in warmed bowls.
Soup:
Steam the cut cauliflower
Use a wooden spoon to stir.
Add duck beaks, pepper and salt. Stir some more.
Put in a cloth and cook for 6 days.
Stir some more with a wooden spoon.
Add shell noodles and macaroni.
Stir some more.
Add 1 duck's foot; stir some more.
Add eggs and cookies.
Stir some more.
Add water and cake and stir some more. Now you are finished.
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
In a large pot, mix all ingredients except the noodles. Bring soup mixture to a boil, and then stir in noodles. Reduce to low heat and simmer for 20-30 minutes, until noodles are ready. Serve as is, over mashed potatoes, or with bread & butter.
(*TIP: If you would like to make a healthier, cheaper, and less salty version, make your own condensed cream of chicken and mushroom soup by doubling \"Homemade Condensed Cream of Chicken or Mushroom or Celery Soup Recipe #397758\").
Combine frozen hash browns, onions, chicken broth and just enough water to cover potatoes. Be very careful not to add too much water. Just cover.
Bring to boil; reduce heat and simmer for 30 minutes.
Stir in both cans of soup and the milk, reheat.