Do you eat duck?

Even if you don’t raise your own like we do, or maybe you hunt wild ones, they are a delicious alternative to chicken.  Variety is the spice of life, right?  There’s no white meat on ducks, it is all dark meat and there’s not a lot of it.  The Rouen ducks we raised dressed out at about 4 1/2 lbs which sounds big for a chicken but a duck that size feeds only 2-4 people. I stuffed it with an apple dressing and roasted it.  But it doesn’t have to end there.  I cooked up the bones to make broth for soup later.  Ducks, being waterfowl are greasier than chickens so when making broth, there’s going to be a lot of fat.  I’m all for leaving fat in most dishes for flavour and vitamins but this is a little too much.

After the broth is strained, and reserving any meat leftover, I put it in the fridge until the fat has solidified then I spoon most of it off.   I don’t throw it away, though!  Duck fat is great for frying potatoes.  Go ahead and use the broth for a good vegetable soup base.  Here’s a delicious, hearty duck soup recipe, perfect for a cold, snowy day.

Duck Soup

clear gel stock remaining from the duck, fat skimmed off
1 tsp salt
1/4 tsp. pepper
Juice of 1/2 small lemon
2 Tbsp. fermented soy sauce
1 quart of diced tomatoes
1/2 tsp. pure vanilla extract
1/2 cup chopped raw turnip or rutabaga
3 medium sized potatoes, cubed
1/2 medium sized onion, chopped
3 small, OR two large bay leaves
1 Tbsp. dried oregano
1/3 cup shredded carrots
1/4 cup pearl or pot barley or lentils
Reserved duck meat

Simmer slowly, for 4 or 5 hours.  Remove the bay leaves before serving.
I know the vanilla extract is an odd ingredient to find in a soup recipe but it really adds an element to the soup, it just takes it up a notch.

So, do you eat duck?


This post is part of Simple Lives Thursday blog hop, hosted by GNOWFGLINS, Sustainable Eats, Culinary Bliss and A Little Bit of Spain in Iowa.


13 responses

  1. Marg,
    That soup looks wonderful. I can’t wait to try it. We eat duck a few times a year. I purchase them from a place here that raises them organically. They put them on sale once a year and they are about half the regular cost, still pretty expensive.

    I save all that fat and freeze it. Later I use it in recipes. Our favorite is oven fried potatoes using the duck fat. Wonderful!

    Thank you for sharing.

  2. One Christmas there weren’t any turkeys or chickens left, so in desperation I bought a frozen (gasp!) duck. Keep in mind: I’m not a seasoned cook. I stuffed it with apple slices and threw onions, garlic, carrots and potatoes in the pan. The sugar and fat from the bird carmelized the veggies below into candy. Probably could have turned out really bad but it was marvelous. And that’s the story of trying duck and saving Christmas.

  3. Pingback: Ducks and duck eggs. | Prairie Sunrise Homestead

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