Smoked Duck Soup
By: Anonymous
Published: Thursday, December 10, 2009 - 10:23pm

Ingredients




1 (5 lb.) duckling, baked, deboned, cut in pieces (instructions follow)
6 tablespoons oil
5 tablespoons flour
3 bunches green onions, chopped
7 inner tender stalks celery, with leaves, chopped
2 tablespoons fresh parsley, chopped
1 teaspoon marjoram
1 tablespoon Polander's chopped garlic
1 tablespoon J.D.'s Magic
2 cans chicken broth
2 (8 oz.) whipping cream
8 ounces cognac
2 teaspoons liquid smoke
4 cups water
1 teaspoon salt

Preparation

1 To prepare duck: Clean inside of duck. Place two small yellow onions in duck cavity. Salt and pepper outside. Place in covered pan in preheated 400 degree oven for 2 1/2 hours or 30 minutes per pound. Let cool. Remove skin and all bones. Chop meat into small pieces. This can be done the day before and put in refrigerator overnight. 2 In large Dutch oven, heat oil over medium heat. Add flour and stir to make a roux. Stir constantly until the roux becomes caramel brown in color. Add green onions, celery, garlic and cook for 5 minutes. Add chicken broth, parsley, marjoram, J.D.'s Magic, cognac, liquid smoke, salt and water. Cook 20 minutes over low-medium heat. Add duck and continue to cook for 15 minutes. Add cream, cook for 5 minutes, stirring to 
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Yield:




4.0 servings





Added:

    Thursday, December 10, 2009 - 10:23pm  


Creator: 

Anonymous 










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