About the Duck Soup - This recipe evolved over a number of years in an effort to find ways to serve duck to those who said they didn't really like duck. This is a hearty, rich, creamy soup that can be the main dish, or in small quantities, is a delightful soup course.  The type of duck doesn't really matter.  I've experimented with all different kinds of ingredients, as I usually do, and I like this one the best so far.  So have those who have had it.  And, as you will see in the preparation instructions, it's really fun to cook.  Enjoy!

1 Mallard                     

½ Lemon (optional)

Italian Parsley

4 Carrots

1Sweet White Onion

1 Leek

6-8 Lrg Mushrooms

Several Cloves Garlic

4 Lrg Celery Stalks

Green Pepper

1 Pt. Heavy Cream

Red wine

Tabasco

Fresh or Freeze Dried Ginger

Kosher or Sea Salt

Black Pepper Corns

PREPARATION INSTRUCTIONS

1.      Open a bottle of Kendall Jackson Merlot and decant 3-4 oz. into a red wineglass. Set wine aside for later use.

2.      PREPARING THE DUCK;  Lay duck on back and make a shallow slit along length of breastbone. Peel skin back until breasts are fully exposed.  Fillet breasts off, cutting from the breastbone down and then lift breasts with fingers, working from rear to front, and using sharp knife to separate meat from the breastplate. Admire your work. Take a sip of the Merlot set aside earlier to test for richness and body. You can’t be too careful here. If in doubt, take another sip to ensure quality of the ingredient. Cut thighs off with legs in tact. Rinse breasts in cold water, wrap, and refrigerate.

3.      Rinse carcass and thighs/legs thoroughly. Remove excess (but not all) skin. Place carcass and appendages in stockpot and cover with water. Test wine again to see if it’s breathed properly.

4.      To stock pot add 1 sliced carrot, 2 stalks sliced celery, 1 clove of minced garlic, ½ diced green pepper, a dozen or so cracked peppercorns,         fresh chopped parsley, several dashes of  Tabasco (red), ½ white onion coarsely chopped, 1 Tbsp. salt, juice of half a lemon, and any other seasoning you might like to try (e.g., poultry seasoning).

5.      Bring water to a boil, partially cover, and simmer for 2-3 hours. Finish glass of wine and invite significant other to enjoy delicious aromas and offer them a glass of wine to toast the culinary delight you’ve embarked on. Relax – maybe refresh your wine?

6.      When stock is cooked, remove big pieces with a tong and strain stock through a strainer, cheesecloth, nylon hose, or handkerchief (clean preferably). Set clarified stock outside, in the fridge, or freezer to cool. Do not look at “stuff” in the strainer! It won’t be pretty. If you do look, take a large swig of wine.

7.      Prepare another glass of wine for the next part. Test.

8.      Pick all meat from the carcass and thighs, discarding anything not readily identifiable as “meat," such a bills or feet. Neither will steel shot or feathers significantly enhance the flavor. Reserve these lovely pieces for later.

9.      Now you will sauté the veggies in olive oil.  Start by taking a generous sip of wine.  Sauté 2 stalks sliced (de-veined too) celery, 2 sliced carrots, 2-3 cloves minced garlic, 1 leek julienned, the other half of the white onion, and a half dozen or so large mushrooms sliced (Portabellas would be wonderful if you can get the loan). I sauté these separately since they don’t all like each other and take different times to finish. Speaking of finish, pour the last of that Kendall Jackson into your glass, just to whet your appetite.

10.  Retrieve the cooled stock and skim the icky stuff off the top and toss it. Put the stock on the stove and start reheating it. Oh yes! The wine. Open a bottle of cheap red wine and add a half cup or so to the stock.  Pour your significant other a generous portion since by now neither of you can likely tell Merlot from motor oil. Thicken to suit with flour rue. Stir in a pint of heavy cream (or milk if you’re a wimp).

11.  Remember those breasts you set aside? Well, while you’re sautéing the veggies, get them out and lay them flat on the cutting board. Slice them length wise in 9/16” to ¾” wide strips. Just kidding. Too much wine I guess. Cut them in about 1’ chunks and brown them in the oil you just finished sautéing the veggies in. Feel free to sample the meat here.  It’s delicious!

12.  Now add the veggies, the browned breast chunks, and the little pieces of meat you picked off the carcass and thighs. 

13.  Bring the duck soup to a boil and then simmer for a half-hour or so to blend the flavors. I like to add some fresh ginger here - just enough to get a hint of it. Salt and pepper to taste and serve with some fresh parsley, grated Asiago or Parmesan, and the bottle of wine your guests hopefully brought.

14.  ENJOY! Pour another glass of wine.