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
Season the duck legs with kosher salt on
ven to 350.
Pour leftover soup into a large casserole pan
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.
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.
Heat a large wok and add oil.
Add mushrooms, cook for 3 minutes until they start to soften and brown.
Add duck, cook for 1 minute.
Add garlic, ginger, and chilie, stir well, cook for a further 2 minutes.
Add sweetcorn, mange tout, cook for 2 minutes.
Add soy sauce, cooking wine, and hoisin sauce. cook for a few minutes until thickened and heated through.
Add cashews, stir well to heat through.
Serve with boiled or egg fried basmati rice.
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.
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
Chop your veggies and turkey into roughly bite sized pieces.
Get a big soup pot and start heating the oil in it over medium high heat. Saute the onion for a few minutes, until transparent.
Add the celery, carrot, sweet potato, and turkey. Cook about five minutes.
Add seasonings and enough liquid to cover veggies and turkey. This might be a quart or it might not. Bring to a boil and then drop the heat to medium low. Simmer for an hour, checking occasionally to make sure everything stays submerged.
In pot, heat oil over medium heat. Add onion and pepper; cook, stirring occasionally, until onion is softened, 3 minutes.
Add broth, tomatoes with their juice, undiluted soup, meat loaf, Worcestershire sauce, and water. Bring to boil; reduce heat to medium-low.
Cook until meatloaf is heated through, about 20 minutes. Serve sprinkled with cheese.
Reserve 1 cup of vegetable soup liquid. Drain the rest.
Place vegetables and reserved liquid into blender. Blend until finely grained.
Heat olive oil on medium. Add minced garlic and saute for approximately 2 minutes.
Add blended vegetable mixture to sauteed garlic. Add everything else.
Simmer for 15-20 minutes or until piping hot. Serve and enjoy.
br>Add pepe to turkey soup.
Serve with low-sodium