This is a recipe i adapted from the world famous Brennan's Restaurant in New Orleans. This is for their Turtle Soup which is out of this world. Instead of turtle meat, I just use duck. I have served this to people that don't like duck and guess what????
I Usually use about 5 duck breasts or more depending on size.
3 BAY LEAVES
2 TABLESPOONS SALT
3 QUARTS CHICKEN STOCK OR WATER WITH BOULLION
1 STICK OF BUTTER
1/2 CUP EACH OF ONION, BELL PEPPER AND CELERY FINELY CHOPPED
1 TEASPOON GARLIC
1 CUP CHOPPED PARSLEY
1/2 CUP TOMATO PASTE
1 TEASPOON KITCHEN BOUQUET (OPTIONAL)
1/4 CUP WORCESTERSHIRE
1 TEASPOON BLACK PEPPER
1 TEASPOON SALT
1 TEASPOON PAPRIKA
1 CUP ALL PURPOSE FLOUR
2 TABLESPOONS LEMON JUICE
3 HARDBOILED EGGS, FINELY CHOPPED (optional)
Saute the duck breasts in a little olive oil or butter until cooked thru. Put in food processor and chop/.shred.
Melt butter, add onion, celery, pepper, garlic, parsley, tomato paste, Worcestershire, pepper, kitchen bouquet, paprika and teaspoon of salt. Cook until veggies are very tender, then stir in flour—add a little at a time until butter is absorbed.
Pour in the stock and meat and simmer for 45 minutes. Add lemon juice.
Add eggs and sherry just before serving….
Baton Rouge and Jennings, LA