Duck Soup with Wild Plums and Wild Rice RecipeOrigin: Chinese Period: Traditional |
Ingredients
1 whole duck (preferably wild) 
Duck Soup with Wild Plums and Wild Rice Preparation:Method:MethodPut the whole duck in a large casserole, season and cover with the water. Slowly bring to a boil as you skim the fat from the surface of the water. When the water comes to a boil reduce the heat and add the leek, onion, celery, parsley, thyme, peppercorns and cloves. Allow to continue simmering for 2 hours. At this point remove the duck and set aside to cool then strip-off the skin and discard. Remove the meat from the bones and reserve. Return the bones to the pot and allow to simmer for a further 30 minutes. At this point strain the stock through a fine sieve, cool and refrigerate over night. The following day remove all the duck fat from the stock (this makes wonderful roast potaotes!). Add 2 tbsp of the duck fat to a large pan and use this to gently fry the mushrooms and onion chunks. When the onion is soft and transparent add the duck stock, wild rice and duck meat. Bring the mix to a boil, reduce to a simmer and cook for 10 minutes. Add the plums and cook for 1 more minute then ladle into soup bowls and garnish with shredded spring onions. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Duck Soup with Wild Plums and Wild Rice to your online bookmark site: 
|
|
More recipes for Soup... More recipes for Pies and Tarts... More recipes using Wild Foods... More recipes for Fruit... More recipes for Fowl... More recipes for Game... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with fruit and meat as primary ingredients: Strawberry Sherbet Preserved Gooseberry Sponge Flan Carrots Cowan Blackberry Vinegar Bilberry Flan The Tatanka Cocktail Bara Brith #3 Fruchtsalat Mit Nussen Butterscotch Apple Pie Rulet s Klyukvoi Brandied Apricot Cheesecake 7-Up Lemon Cheesecake with Strawberry Glaze Coconut and Mango Cheesecake Sloe Wine Elderberry Sorbet Tourtes parmeriennes Rhubarb and Ginger Jam Strawberry Sorbet Coconut Bread with Pineapple Butter Kiwi Lime Sauce Marjoram Jelly Cocada Amarela Apple and Plum Muffins Rose Hip and Rowan Berry Jelly Glazed Venison Pate Lentil and Sausage Soup Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
