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."

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Source: https://www.food.com/recipe/duck-soup-60255

Posted by: kerwinnablace93.blogspot.com

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