Duck Soup, Summer Style
Duck is not something that normally goes into a summer soup. That should not stop us - it works quite well with some adjustments.
As with all summer soups it is light, easy to digest meal - something to be eaten if you work by the river or on the river in 30 degrees heat.
Ingredients - feeds 8
- 2-3 large carrots
- 1-2 parsnips
- One large onion (preferrably white)
- One large potato
- Neck and giblets from one duck
- Salt, white pepper, Herbes de Provance mix and fresh thyme if available
- Slice the liver and the neck into bite size chunks. If the liver has any green bits left - carefully clean them and wash them
- Add a pinch of Herbes De Provance mix to olive oil in a frying pan and heat it up. Keep it for a couple of minutes "ready to fry" until the herbs release some of their aroma into the oil
- Fry the giblets a little bit on all sides. This is not so much to fry 'em up, but to remove any residual bile and other nasty stuff (especially from the liver). The oil extracts it and cleans the giblets so they taste and smell nice.
- Pour around 4l of water in a large pot. Dump the giblets into it WITHOUT the oil.
- Add salt, more Herbes de Provance and white pepper, bring to boil and leave to simmer for around 40-50 minutes.
- Slice the carrots and the parsnip into small circles. Slice the potato into thin slices - as thin as possible. If any of the slices is larger than a bite-size, slice in half.
- Slice the onion in half, remove the root and the stem portions and peel the outer skin. Slice the halves once more into thin slices. These should separate by itself into strands when you handle them.
- Dump all the sliced vegetables into the pot with the giblets. Bring to boil again.
- Decrease the intensity to simmer and forget for 40 minutes.
- Optional - if you are tolerant to rice, check the time needed to cook the rice (it is usually on the pack). Add the rice at 40 - ("time to cook" * 1.1) minutes. F.e. if the pack says cooks in 10, add 11 minutes before the end - at 29 minutes after it has been brought to boil.
The soup is very light - it is "diet food" and is a very nice match to our modern sedentary lifestyles. It can be stored in the fridge and reheated in a microwave in ~ 2 minutes per portion.
The same recipe can be used for other poultry. Chicken and other relatively tender meat will need the first 50 minutes worth of pre-boiling reduced. Giblets from game, old birds, goose, etc may need to be left to simmer to one hour and a half before you add the vegetables.
- DO NOT add the used oil from the fry-up to the soup and/or use it on the duck if you are cooking it at the same time. It will extract all the remaining bile from the liver which is normally visible to the naked eye. You will get the typical "Cooking Celebrity Lady sucking her fingers" disgusting taste as a result if you do.
- 01 Feb 2017