Leftover Duck Carcass Soup Recipes

DUCK STOCK (SAVE THAT CARCASS)

Steps:

• Throw everything into a large pot and cover with water (about 3 litres). Bring to the boil then reduce to a simmer and cook for 1 1/2 hours, skimming any scum that rises.
• After simmering, strain into a bowl pressing the meat and veg gently to remove all the liquid. Discard carcass and veg etc. Add in any reserved meat jelly (see my intro) and return stock to the cooktop.
• Boil until 2 or 3 (500-750 ml) of stock remain. I stop reducing when the flavour is good. Strain again.
• Cool quickly, label and freeze.
• No need to season it-that happens when I use it for soup in the future.

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.

CHOWDER FROM LEFTOVER CHICKEN/ TURKEY/ DUCK

Steps:

• On medium heat, in a large stock pot, drizzle vegetable oil ad heat until shimmering.
• Add onion and garlic into the pot and cook until it starts to soften.
• Add carrots and celery to the onion pot and cook until onions are softened.
• Set onions, garlic, carrots and celery aside.
• In the same, now emptied pot, add chicken, turkey or duck bones and pieces.
• Add water to cover the poultry bones.
• Add mire poux and bay leaves to stock pot.
• Turn the heat on the pot to medium high and boil the contents of the pot, the reduce heat to simmer. Simmer for 1-2 hours.
• Using tongs, remove the bones from the stock pot. Leave the bay leaf inside the pot. Allow bones to cool and remove the meat from the bones and set the meat aside. Discard bones.
• Optional: place pot into the refrigerator with soup stock to allow any residual fat to harden, skimmed and removed.
• Add potatoes and herbs to soup stock and reheat on medium heat. Cook about 25 minutes until potatoes are soft and edges start to dissolve in the soup.
• On medium heat, add corn kernels, cream, chicken/ turkey/ duck meat back to soup stock and stir to incorporate.
• Remove bay leaves.
• Add salt and pepper to taste.

LEFTOVER DUCK PHO

Steps:

• Step 1 Place duck carcasses, hearts, livers, and feet as well as halved onion and ginger on a lightly-oiled cookie sheet or baking tray. Roast at 450 degrees for 6-8 minutes. Place carcasses, hearts and livers in a large pot and flip over the onion and ginger. Roast the onion and ginger another 6-8 minutes or until lightly caramelized but not charred. Place ginger and onion in pot w/ duck parts. Step 2 Add 5 cups water to pot and bring to boil for 5 minutes, then reduce to simmer. Skim any foam that rise to the top. Add fish sauce and sugar. Step 3 Add 1 tablespoon oil to a pan and toast cinnamon, star anise, and cloves by constantly moving pan back and forth over high heat for 3-5 minutes. They should become fragrant but not smoke. Add to pot and let simmer for 1 hour. Step 4 While broth simmers, mix Chinese five spice, garlic powder, onion powder, and black pepper. Liberally coat duck breasts with spice mixture and let sit for about 15 minutes to bring to room temperature. Heat a pan over high heat for 1 minute and then add 2 tablespoons peanut or vegetable oil to pan. After 1 more minute, turn the heat down to medium. Don't let the oil smoke. Step 5 If the breasts still have the skin on, pat dry and If there is a lot of fat, score the skin with the tip of a sharp knife, making sure not to cut into the meat. Place skin-side down in pan. For large ducks (Canvasbacks, Mallards, and Pintails) cook about 7 minutes and then flip over for an additional 4 minutes. For medium ducks (Wigeon and Gadwall) cook about 4 minutes then flip for an additional 3 minutes. For small ducks (Teal, Ruddys, and Wood Ducks) cook 3 minutes and flip over for just 1 more minute. (For super-fat or domestic ducks add 2 minutes to the cooking time for the skin side of the breast to render-out more of the fat). Step 6 When you remove the breast from the pan, set then on a cutting board to rest while you boil the noodles. After 8-10 minutes, thinly slice the duck breasts. If they are a little too rare, you can dip them into the simmering broth (after straining it) with a slotted spoon or metal strainer for 30 seconds to 1 minute before serving. Step 7 Strain the broth using cheesecloth or a fine sieve (if you don't mind your broth a little cloudier). Pour broth back into the pot and add the green onions. Also add the mushrooms if you want a darker, earthier broth (or saute and add later). Simmer for 10-15 minutes. Step 8 Place noodles in a bowl and add whichever garnishes you like (thinly sliced onions, bean sprouts, jalapenos, Shiracha sauce, chile paste, hoison sauce, sauteed mushrooms and bok choy). You definitely want to add copious amounts of fresh herbs. I'm find the roughly chopped cilantro and basil in equal amounts add considerably to this dish (or leave them on the stem and just steep them in the soup while you eat). Add the duck meat and squeeze half a lime into each bowl. Grab some chopsticks and a large spoon and dig in!