Continuing my exploration of Simon Hopkinson's recipes, I made my first one on Sunday morning from Second Helpings of Roast Chicken - Duck Soup. A wonderful way to use up the duck carcass that had been lingering, purposeless, in my freezer. The result was delectable.
Slivers of bacon are sauteed in duck fat, to which chopped celery, onions, carrots, smashed garlic cloves, and black mushrooms (I used shitake) are added. Then a "squirt of tomato paste" is stirred in, flour added and fried for 5 minutes. Then port, white wine and red current jelly are added to the mix, along with chicken stock and the chopped up duck carcass. This is brought to the boil, "descummed", and left to simmer for 40 minutes. Then add the juice of an orange and three strips of orange zest, and simmer for another 30 minutes. Strain, then finish with some cream, a squeeze of lemon and chopped mint (I added some chives). Served with croutons.
A nice end to a duck carcass. I'm either lucky with my cooking, or with my husband (or maybe both) but he proclaimed it one of the best soups he's ever had.
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