I was trying to come up with a recipe to use the duck stock and had thought the lemoniness of the tomatillos in the backyard was growing would be an interesting addition. It turned out though that since all the other flavors in the soup were so assertive, the gently flavored tomatillos didn’t add much. Also I wasn’t crazy about their texture in the soup so I substituted a bit of lemon zest. The soup was fantastic though. Next time I would add some winter squash for color and a little sweetness and garnish it with some chopped parsley. Note that you will need 6 C altogether of stock. Enjoy.
Wild Rice, Mushroom and Duck Soup
Ingredients with complimentary flavor profiles lead you to deliciousness
Rinse the rice and cook in the 3 C stock for 30 minutes. In another pan heat the fat and sauté the fennel, parsnips, and mushrooms until the fennel is almost tender and the mushrooms have started to brown. Combine everything except the salt and the duck meat. Simmer the duck soup until everything is tender. Add the duck. Simmer until heated through. Season with salt and pepper to taste.
Use chicken or turkey stock in place of duck. Great for after Thanksgiving leftovers.
Add 1 C diced butternut or delicata squash. Garnish with chopped parsley.
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Lindehof Farms at the Oakmont Farmers’ Market had duck carcasses. The ducks had just been harvested and Axel was left with a lot of bones. I, of course, immediately had to make duck stock to use as a base for … Continue reading →
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