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Duck Soup With Wild Rice

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CATEGORY CUISINE TAG YIELD
Meats, Vegetables Kooknet, Poultry, Soups 8 Servings

INGREDIENTS

5 lb Duck
Salt
Ground Pepper
2 qt Chicken Stock
1 c Wild Rice
1 Onion, chopped
3 Leeks, cleaned and finely
Sliced
2 c Mushrooms, sliced
3 Ribs celery, diced
2 T Vegetable Oil
1/3 c Sherry Vinegar
Parsley, chopped

INSTRUCTIONS

Season the duck lightly with salt and pepper, place in a baking pan  on
a rack and roast in a preheated 375øF oven for 1 hour, until  juices
run clear and meat is tender. Let cool. Pull off the meat,  discard the
skin and dice the meat in small pieces. Set aside.  Brown the duck
bones in a skillet over high heat. Place in a soup pot  with chicken
stock. Brin to a boil and simmer for 35 minutes.  Degrease and strain
the stock. Set aside. Wash the wild rice and soak  in cold water for 30
minutes. In the soup pot, saute the onion,  leeks, mushrooms and celery
in hot oil (or duck fat) without  browning. Drain the wild rice and add
to vegetables. Pour in the  strained stock. Cook at a simmer for 45
minutes.  Add the sherry vinegar and duck meat. Season with salt and
pepper to  taste. Cook 15 more micutes. Serve with a garnish of chopped
parsley.  Per Serving: Calories: 355, Protein: 28g, Carbohydrates: 24g,
Fat:  14g, Saturated Fat: 4g, Cholesterol: 80mg, Sodium: 79mg, Fiber:
3g.  Source: San Francisco Chronicle Typed by Katherine Smith Cyberealm
BBS  Watertown NY 315-786-1120  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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“Better to face the truth now, than after death”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 793
Calories From Fat: 338
Total Fat: 37.5g
Cholesterol: 392.8mg
Sodium: 627.4mg
Potassium: 485.3mg
Carbohydrates: 30.7g
Fiber: 2.3g
Sugar: 6.5g
Protein: 79.7g


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