Tuesday, March 23, 2010


Roast duck plus turkey and chicken stock makes for an awesome soup.

1 roasted duck carcass, with lots of meat on the bones
1 qt. chicken stock
1 qt. turkey stock
1 c. wild rice, soaked in cold water for 30 minutes
1 really big leek
1 medium onion
3 stalks of celery
1 package "gourmet mushroom mix" from Whole Foods
marsala or sherry wine

Simmer the duck with the stock. Fry the chopped leek, onion, mushrooms and celery in oil or duck fat. Remove the meat from the bones, add the vegetables, rice and wine, and simmer until the rice is done.

Mmm. If there is any left, I'll can it tomorrow.

1 comment:

  1. I am totally having turducken soup for dinner! Woot! You're awesome! Thank you. We will save you some, of course!


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