What to do with a smoked duck? I decided to de-bone it and prepare a duck soup stock. I froze the broth in a large FoodSaver bag and eventually prepared a lovely duck soup. The term "duck stock" is honestly quite an understatement as after boiling the bones, what's left behind is hearty enough to stand alone.
1. Took one whole duck, which I had previously smoked, deboned it and placed the bones in a cauldron of water. The volume of water was purely dependent on the size of the cauldron.
2. Added chopped onion, celery, carrots and other ingredients. The vegetables were diced in larger pieces.
3. Add a crushed bay leaf, spices, and salt and pepper.
4. Allow to simmer for about 2 hours. Your kitchen area will smell fantastic during this process.
5. After allowing to cool, pour through a cheesecloth to strain out all but the broth itself.
6. The vegetables should be preserved for another project. I'm not sure what that is yet, but the flavor they retain is remarkable.
7. Freeze the stock; I chose to use my FoodSaver and ended up with two large bags.
Preparation of the Soup: (Somewhat inspired by what I've found here.)
1. Thaw the stock.
2. Add chopped duck meat, mushrooms and spinach.
3. Prepare your noodles separately. I like farfalle, or fusilli.
4. Place the noodles in bottom of the servering bowl. Ladle soup in the bowl to cover and enjoy.
This is a very hearty soup and frankly might be too heavy for an appetizer.
Enjoy.
Duck Stock - "Caldo de pato"
- Carved duck carcas, divided into pieces
- 20cups cold water
- 3 celery sticks
- 8 mini carrots
- 1/4 onion
- 4 bay leaves
- Thyme
- Pepper
- Parsley
- Salt
Preparing the Duck stock: (similar recipe can be found here.)
1. Took one whole duck, which I had previously smoked, deboned it and placed the bones in a cauldron of water. The volume of water was purely dependent on the size of the cauldron.
2. Added chopped onion, celery, carrots and other ingredients. The vegetables were diced in larger pieces.
3. Add a crushed bay leaf, spices, and salt and pepper.
4. Allow to simmer for about 2 hours. Your kitchen area will smell fantastic during this process.
5. After allowing to cool, pour through a cheesecloth to strain out all but the broth itself.
6. The vegetables should be preserved for another project. I'm not sure what that is yet, but the flavor they retain is remarkable.
7. Freeze the stock; I chose to use my FoodSaver and ended up with two large bags.
Preparation of the Soup: (Somewhat inspired by what I've found here.)
1. Thaw the stock.
2. Add chopped duck meat, mushrooms and spinach.
3. Prepare your noodles separately. I like farfalle, or fusilli.
4. Place the noodles in bottom of the servering bowl. Ladle soup in the bowl to cover and enjoy.
This is a very hearty soup and frankly might be too heavy for an appetizer.
Enjoy.
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