Recipe - Duck Soup

2 Ducks
1 tablespoon Salt
1 tablespoon Black pepper
1 Three fourths qt Duck stock
1 Carrot; julienned
(matchstick cut)
1 Onion; chopped finely
2 Ribs celery; chopped finely
3 Green onions; chopped finely
Three fourths cup White wine
1/3 cup Cornstarch
3 tablespoon Chopped parsley
Toasted duck skin; crumbled
duck meat; julienned
(match stick cut)

DUCK STOCK
2 Whole duck carcasses
3 Cloves garlic; chop roughly
One half Onion; roughly chopped
1 Sprig fresh thyme or
One fourth teaspoon Dry thyme
1 Three fourths qt Water
2 teaspoon Salt
One fourth teaspoon Black pepper
One half teaspoon White pepper
3 Bay leaves
3 tablespoon Tomato paste

Preheat the oven to 400 F. Season the ducks with salt & pepper, inside &
out. Roast in a pan in the oven for One half hour. Remove & drain the fat. Lower
the oven temperature to 250 F. & continue to roast for 2 hours. Remove from
the oven & allow the ducks to cool enough to handle. Debone, remove all
skin & meat, & reserve. Save everything. In a large pot, heat the DUCK
STOCK to a boil. Add the carrots, onion, celery, & green onions. Simmer
until all vegetables are tender. In a separate bowl, combine the wine &
cornstarch together. Add this to the soup & stir well. Bring the soup up to
a second boil, then reduce the heat & simmer until it thickens slightly.
Meanwhile, in a hot oven, bake the duck skins (spread out) on a baking
sheet until they are dry to the touch. Remove from the oven & crumble like
bacon bits. When the soup has simmered about 20 minutes, garnish with
chopped parsley, crumbled duck skin, & julienned duck meat. DUCK STOCK:
Combine all ingredients. Bring up to a boil, reduce to simmer, and cook 1
hour. Strain through a fine strainer. Reserve the stock.

LE RUTH'S

WINE: CARMENET SAUVIGNON BLANC

636 FRANKLIN ST., NEW ORLEANS

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.