John’s Pretty
Good Duck Soup.
1 Mallard
½ Lemon (optional)
Italian Parsley
4 Carrots
1Sweet White Onion
1 Leek
6-8 Lrg Mushrooms
Several Cloves Garlic
4 Lrg Celery Stalks
Green Pepper
1 Pt. Heavy Cream
Red wine
Tobasco
Fresh or Freeze Dried Ginger
Kosher or Sea Salt
Black Pepper Corns
1.
Open a bottle of Kendall Jackson Merlot and decant 3-4
oz. into a red wineglass. Set wine
aside for later use.
2.
Lay duck on
back and make a shallow slit along length of breastbone. Peel skin back until breasts are fully
exposed. Fillet breasts off, cutting
from the breastbone down and then lift breasts with fingers, working from rear
to front, and using sharp knife to separate meat from the breastplate. Admire your work. Take a sip of the Merlot set aside earlier to test for richness
and body. You can’t be too careful here.
If in doubt, take another sip to ensure quality of the ingredient. Cut thighs off with legs in tact. Rinse breasts and in cold water, wrap and
refrigerate.
3.
Rinse carcass and thighs/legs thoroughly. Remove excess (but not all) skin. Place carcass and appendages in stockpot and
cover with water. Test wine again to
see if it’s breathed properly.
4.
To stock pot add 1 sliced carrot, 2 stalks sliced
celery, 1 clove of minced garlic, ½ diced green pepper, a dozen or so cracked
peppercorns, fresh chopped parsley,
several dashes of tobasco (red), ½ white onion coarsely chopped, 1 Tbsp. salt,
juice of half a lemon, and any other seasoning you might like to try (e.g.,
poultry seasoning).
5.
Bring water to a boil, partially cover and simmer for
2-3 hours. Finish glass of wine and
invite significant other to enjoy delicious aromas and offer them a glass of
wine to toast the culinary delight you’ve embarked on. Relax – maybe refresh your wine?
6.
When stock is cooked, remove big pieces with a tong and
strain stock through a strainer, cheesecloth, nylon hose, or handkerchief. Set clarified stock outside, in the fridge,
or freezer to cool. Do not look at “stuff”
in the strainer! It won’t be
pretty. If you do look, take a large
swig of wine.
7.
Prepare another glass of wine for the next part. Test.
8.
Pick all meat from the carcass and thighs, discarding
anything not readily identifiable as “meat”, such a beaks or feet. Neither will steel shot or feathers will
significantly enhance the flavor.
Reserve these lovely pieces for later.
9.
Now you will saute the veggies in olive oil. Start by taking a generous sip of wine. Saute 2 stalks sliced (de-veined too)
celery, 2 sliced carrots, 2-3 cloves minced garlic, 1 leek julienne, the other
half of the white onion, and a half dozen or so large mushrooms sliced
(Portabellas would be wonderful if you can get the loan). I saute these separately since they don’t
all like each other and take different times to finish. Speaking of finish, pour the last of that
Kendall Jackson into your glass just to whet your appetite.
10. Retrieve
the cooled stock and skim the icky stuff off the top and toss it. Put the stock on the stove and start
reheating it. Oh yes! The wine. Open a bottle of cheap red wine and add a
half cup or so to the stock. Pour your
significant other a generous portion since by now neither of you can likely
tell Merlot from motor oil. Thicken to suit with flour rue. Stir in a pint of heavy cream (or milk if
you’re a whimp).
11. Remember
those breast you set aside? Well, while
you’re sautéing the veggies, get them out and lay them flat on the cutting
board. Slice them length wise in 9/16”
to ¾” wide strips. Just kidding. Too much wine I guess. Cut them in about 1’ chunks and brown them
in the oil you just finished sautéing the veggies in. Feel free to sample the meat here. It’s delicious!
12. Now
add the veggies, the browned breast chunks, and the little pieces of meat you
picked off the carcass and thighs.
13. Bring
the duck soup to a boil and then simmer for a half-hour or so to blend the
flavors. I like to add some fresh
ginger here - just enough to get a hint of it.
Salt and pepper to taste and serve with some fresh parsley, grated
Asiago or Parmesan, and the bottle of wine your guests hopefully brought.
14. ENJOY! Pour another glass of wine.