Name: Duck Soup
Ingredients: 2 Ducks; 1 tb Salt; 1 tb Black pepper; 1 3/4 qt Duck stock; 1 Carrot; julienned (matchstick cut); 1 Onion; chopped finely; 2 Ribs celery; chopped finely; 3 Green onions; chopped finely; 3/4 c White wine; 1/3 c Cornstarch; 3 tb Chopped parsley; Toasted duck skin; crumbled duck meat; julienned (match- stick cut); 2 Whole duck carcasses; 3 Cloves garlic; chop roughly; 1/2 Onion; roughly chopped; 1 Sprig fresh thyme -or-; 1/4 ts Dry thyme; 1 3/4 qt Water; 2 ts Salt; 1/4 ts Black pepper; 1/2 ts White pepper; 3 Bay leaves; 3 tb Tomato paste

CATEGORY	CUISINE	TAG	YIELD
Meats	New Orleans	Soup	6	Servings

INGREDIENTS

2		Ducks
1	tb	Salt
1	tb	Black pepper
1 3/4	qt	Duck stock
1		Carrot; julienned (matchstick cut)
1		Onion; chopped finely
2		Ribs celery; chopped finely
3		Green onions; chopped finely
3/4	c	White wine
1/3	c	Cornstarch
3	tb	Chopped parsley
		Toasted duck skin; crumbled duck meat; julienned (match- stick cut)
2		Whole duck carcasses
3		Cloves garlic; chop roughly
1/2		Onion; roughly chopped
1		Sprig fresh thyme -or-
1/4	ts	Dry thyme
1 3/4	qt	Water
2	ts	Salt
1/4	ts	Black pepper
1/2	ts	White pepper
3		Bay leaves
3	tb	Tomato paste

INSTRUCTIONS

DUCK STOCK
Preheat the oven to 400 F. Season the ducks with salt & pepper, inside &
out. Roast in a pan in the oven for 1/2 hour. Remove & drain the fat. Lower
the oven temperature to 250 F. & continue to roast for 2 hours. Remove from
the oven & allow the ducks to cool enough to handle. Debone, remove all
skin & meat, & reserve. Save everything. In a large pot, heat the DUCK
STOCK to a boil. Add the carrots, onion, celery, & green onions. Simmer
until all vegetables are tender. In a separate bowl, combine the wine &
cornstarch together. Add this to the soup & stir well. Bring the soup up to
a second boil, then reduce the heat & simmer until it thickens slightly.
Meanwhile, in a hot oven, bake the duck skins (spread out) on a baking
sheet until they are dry to the touch. Remove from the oven & crumble like
bacon bits. When the soup has simmered about 20 minutes, garnish with
chopped parsley, crumbled duck skin, & julienned duck meat. DUCK STOCK:
Combine all ingredients. Bring up to a boil, reduce to simmer, and cook 1
hour. Strain through a fine strainer. Reserve the stock.
LE RUTH'S
WINE: CARMENET SAUVIGNON BLANC
636    FRANKLIN ST., NEW ORLEANS
From the <Micro Cookbook Collection of French Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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