Ferret Duck Soup Recipes

DUCK SOUP (FOR FERRETS)

Steps:

• Soak dry food in 1/2 cup water and soften it completely.
• When dry food is soft, mash with a fork and mix all ingredients in a 2 quart jar and shake thouroughly. Sometimes I microwave it to the temperature of baby formula.
• Serve about 4 fluid ounces at a time twice daily for maintenance.
• If your little guys are eating too much and you feel they are getting fat, you can increase the amount of water. I have tried increasing the amount of dry food, but if it gets too thick some of them won't eat it.
• This formula also freezes well as the Sustacal must be used within 48 hours if left only in the fridge.

FERRET DUCK SOUP

Steps:

• Put water in a small pot. Set the stove to a medium low temperature. When water starts to boil, add raw drumstick to water, and let boil for 10 minutes.
• While drumstick is boiling, take your eggs and two bowls, and separate the yolk, and the egg white. Ferrets should not eat egg white, because if ingested, this can result in hair loss.
• After chicken is done boiling, take it out and let it sit to cool. Make sure not to turn your stove off yet. Your water should have some fatty oils floating on the surface. Now, take your egg yolks and add them to the water. Stir them around. You should have a goopy sort of substance floating around.
• After your chicken is done cooling, cut it into small strips big enough for your ferret to chew, because you don't want them to inhale the soup. Add the strips to the soup, and mix around.
• Turn off stove, and let the soup sit for about 5 minutes. Divide equally for your ferret(s) to enjoy.
• Do not give this to your ferrets frequently. Remember this is a treat, not a meal, and if you give this to your pets regularly, it can make them sick. I recommend giving it to them when they are ill, or after they get out of surgery. If you want to give this as a treat, then I recommend giving it to them, once every 1-2 months.

DUCK SOUP FOR FERRETS MY WAY

Steps:

• Soak the dry food in the pedialyte or water till you can mash it in to a paste.
• Add in nupro,coconut oil, and baby food.Mix very well and offer small amounts. Refrigerate or freeze in ice cube trays and always serve warm.

PET FERRET'S SOUP

Steps:

• Place meats into a large stock pot.
• cover with water.
• bring to a boil.
• Reduce heat to simmer.
• Simmer for 5 to 8 hours adding water to your both when needed.
• Turn off heat.
• Strain broth, remove meat, discard bones and ALL FAT, set aside.
• Note: this should make around 7 cups of both more or less.
• In a large saucepan melt lard over low heat, add tapioca starch and stir.
• Stir milk into lard
• add broth to lard/milk stir.
• Separate eggs and beat.
• Add some warm soup (broth/lard/milk mixture) to egg yolks, stir.
• add egg yolk mix to the soup.
• Stir for 30 sec.
• Stir egg whites and ferret kibble into soup.
• heat for 2 min with constance string and cool for 1 hour.
• stir off and on when cooling soup.
• Shred up meat well!
• in a blender blend 4 parts soup, 3 parts water, 2 parts shredded meat for 10 to 20 sec and freeze ( this should make about 2 gallons of condense soup. I freeze mine in 20 one quart zip lock bags.)
• unfreeze 2 tablespoons of soup in microwave add 2 tablespoons of water. (per ferret).
• test heat, when lukewarm serve to your lucky little ferret.

FERRET DUCK SOUP

Steps:

• Put all ingredients in a blender on liquify until everything is mixed thoroughly. Freeze in an ice cube tray. Once frozen, every three hours heat one up in the microwave to room temperature, test with your finger. It might take a few tries, but don't be discouraged. They will like it eventually. Even if you have to put a little on your finger til they lick it off.

DUCK SOUP

Steps:

• Mix the ingredients of the marinade, and add the breast fillets and legs.
• Refrigerate overnight.
• To make the stock, put carcass portions and other stock ingredients into a large saucepan.
• Add water to cover and bring to the boil.
• Simmer gently for 45 minutes.
• Strain, return stock to a clean pot and reduce over medium heat for 15 minutes.
• Remove any remaining meat from the carcass and reserve.
• Cool reduced stock, and refrigerate overnight.
• When stock is cold, skim fat from the surface.
• The stock is ready for use.
• For the duck portions: remove from marinade, and cook in a hot oven (about 200c) for about 20 minutes for the breasts, and about 30 minutes for the legs.
• You want the meat to be pink and juicy still, and the skin crispy.
• Cool a little then shred the meat.
• For the soup: Put stock in a large saucepan and bring to the boil.
• Reduce heat, and add remaining soup ingredients including both lots of reserved duck meat.
• Warm through and season to taste.