Homemade Duck Soup

Source

Author: Bob and Robin Young

Source: Adapted From Group Recipes

Web Page: www.rockinrs.com, http://boisefoodieguild.blogspot.com

Comments

This soup must cook for 5 hours at a low simmer, covered. Cooking this slow will keep the stock clear and not cloudy. Slow cooking ensures a clear broth. The reason for the vanilla is that it gives the soup a heightened flavor.

Degree of Difficulty

Degree of Difficulty: Moderately difficult

Servings

Servings: 8

Ingredients

1

Duck carcass. cooked and any leftover meat or bones

6

c

Water, cold

Clear gel stock from duck, fat poured off

1

t

Salt

½

t

Pepper

½

Lemon, juiced

3

T

Worcestershire sauce

2

T

Soy Sauce, low sodium

1

28 oz can

Tomatoes, diced

1

t

Vanilla

3

med

Potatoes, cut into large chunks

½

med

Onion, cut into chunks

3

Bay leaves

1

T

Oregano, dried

1

c

Corn Nibblets

1/3

c

Carrots, shredded

1

c

Pearl Barley

1

In a large stock pot, add the water, salt, pepper, soy sauce, Worcestershire sauce, onions and duck carcass and any meat or other duck bones.

2

Slowly bring to a boil, then keep the heat low for the remaining cooking time.

3

After about an hour, add the vegetables, bay leaves and the vanilla. Remove the carcass and any meat that may be on the bones. Return the meat to the pot and simmer, covered for another hour.

4

Serve with a good garlic bread or toasted Dilly Casserole Bread.

Cooking Times

Preparation Time: 30 minutes

Cooking Time: 5 hours

Total Time: 5 hours and 30 minutes