How To Decorate A Duck Soap

Duck Soup

This is Russell'southward speciality. This soup is easy to make, though it takes a scrap of planning. Information technology is a complete and filling repast made the mode we practice. The original recipe came from an Ian Parmenter cookbook, but I doubtfulness he'd recognise his recipe at present! Prep and cooking time are just a guess-and don't include overnight refrigeration of the stock or marinated meat-sorry nearly that! I similar to add snow peas or asparagus to this sometimes too.

READY IN: 1hr 40mins

UNITS: US

1 ¹⁄₂

kg duck , breasts filleted and legs removed
For the stock
1

(375 g) can chicken consomme
i

medium onion , roughly chopped
For the marinade
For the duck soup
2

cups cooked noodles (Hokkien are good)
one

tablespoon thai-style sweet chili sauce

Diet INFO

Serving Size: ane (445) one thousand

Servings Per Recipe: four

AMT. PER SERVING % DAILY VALUE

Calories: 1693.1

Calories from Fatty 1350 g 80 %

Total Fat 150 yard 230 %

Saturated Fatty 50.1 g 250 %

Cholesterol 308.ii mg 102 %

Sodium 1859.1 mg 77 %

Total Carbohydrate 29.6 k ix %

Dietary Fiber 3 g xi %

Sugars 4.one g 16 %

Protein 53.2 thousand 106 %

DIRECTIONS

Mix the ingredients of the marinade, and add the breast fillets and legs.
Refrigerate overnight.
To make the stock, put carcass portions and other stock ingredients into a large saucepan.
Add together water to embrace and bring to the boil.
Simmer gently for 45 minutes.
Strain, return stock to a make clean pot and reduce over medium heat for 15 minutes.
Remove any remaining meat from the carcass and reserve.
Cool reduced stock, and air-condition overnight.
When stock is common cold, skim fat from the surface.
The stock is set up for use.
For the duck portions: remove from marinade, and melt in a hot oven (nearly 200c) for about 20 minutes for the breasts, and about xxx minutes for the legs.
You want the meat to be pinkish and juicy notwithstanding, and the pare crispy.
Cool a little then shred the meat.
For the soup: Put stock in a large saucepan and bring to the boil.
Reduce heat, and add remaining soup ingredients including both lots of reserved duck meat.
Warm through and season to taste.

RECIPE Fabricated WITH LOVE Past

"This is Russell's speciality. This soup is easy to brand, though it takes a fleck of planning. It is a complete and filling meal fabricated the way nosotros do. The original recipe came from an Ian Parmenter cookbook, but I dubiousness he'd recognise his recipe at present! Prep and cooking fourth dimension are just a guess-and don't include overnight refrigeration of the stock or marinated meat-sorry about that! I like to add together snow peas or asparagus to this sometimes besides."