Thursday, March 27, 2014

Duck Soup

Did I mention that my husband roasted a few ducks on Saturday?  Well, I used the leftovers to make a pretty decent duck soup.  No turducken this time, though, as I generally only cook a turkey once a year.  For this one I made stock with the duck bones, onion skins/ends, salt and a bay leaf.  After that, I made a basic mirepoix, then added the duck livers and sauteed them as well.  This was combined with the stock and the leftover duck meat.  Once it had cooked for a while, I added a cup of farro.  For spices, this one had salt, pepper and winter savory.

While eating it last night, the 12 year old found a piece of the liver and asked me what it was.  Trying not to say anything that might make the 8 year old stop eating was challenging.  We resorted to sign language, the 12 year old got the message and other did not.  Don't ask what's in it.  Just eat.

This morning I am canning the leftovers.  5 pints in the pressure canner for 75 minutes.

2 comments:

  1. Sounds really good! Although I don't know what mirepoix and farro are, lol.

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    1. Hi, Becky! Mirepoix is the carrot-celery-onion base used in a lot of cooking, diced and sauteed first. Farro is a grain that looks a lot like barley. If your store carries it, it would likely be where the barley, bulgur wheat, quinoa and rice are. I only discovered it recently and I like the taste.

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