| 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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