duck soup

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duck soup

Postby colemanhuntsducks » Tue Nov 06, 2007 3:25 am

anybody got a good recipe for a good duck soup ive got some teal & mallard on hand looking for something in the duck and wild rice variety
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Postby brassass » Tue Nov 06, 2007 11:34 am

found this recipe a while back i have tried it and like it alot, simply try wild game recipes in google and try some you like and post back here with your favorites, i will be doing so throughout the season

2 dressed duck, cut into serving pieces
Red pepper to taste
Garlic to taste
1 - 2 pints water
1/2 cup oil
3 celery leaves, chopped
2 bunches green onions
Salt and pepper to taste
4 large onions, chopped
1 green pepper, chopped
Parsley

Season duck with salt, black pepper, and red pepper. Heat oil in large, heavy pan until very hot. Brown ducks in hot oil. Remove from pan; place onions, garlic, celery, and green pepper in same pan. Replace duck in pan. Cook over medium heat for 15 minutes, stirring frequently. Add water; cover. Cook slowly for 2 1/2 hours or until tender. Replenish water if necessary. About 15 minutes before serving, add green onions and parsley. Serve over rice, if desired.
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Postby colemanhuntsducks » Mon Nov 12, 2007 3:49 am

sounds good ill be trying it out soon thanks for the recipe
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Postby ringeaux » Thu Nov 22, 2007 7:06 am

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????

DUCK SOUP

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)
SHERRY

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….


ENJOY!!!!!!!!!!!!!!!!!!!!
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