Duck Soup
| Yield: | 6 Servings |
| Categories: | Soups |
| 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) | ||
| DUCK STOCK | ||
| 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 |
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