If you are tired of traditional broths based on chicken and turkey, try boiling soup from a duck. This international dish has many variations: from Asian, in which the poultry of the bird is only slightly obvarivaetsya, to the saturated European, with a fuss on the legs and giblets.
Soup made from homemade duck
Being much more oily, the carcass of a domestic duck will saturate the dish with a maximum of taste, so do not be lazy to visit the nearest market in search of this common product. Such a duck soup, due to its density, is more reminiscent of ragout, it differs from satiety due to the high content of complex carbohydrates.
Ingredients:
- duck - 1-1,5 kg;
- oil - 50 g;
- onions - 1 pc .;
- chanterelle - 500 g;
- water - 1.5 liters;
- marjoram - 2 teaspoons;
- pearl barley - 1 item;
- carrots - 1 piece;
- celery root - 1 piece;
- a handful of dill greenery.
Preparation
- Before boiling soup from duck, you need to do broth, for which the washed carcass is poured with water and left on low heat for an hour and a half, from time to time removing noise from the surface.
- Save the sliced vegetables and put chanterelles to them. Add salt and marjoram.
- Poultry meat is disassembled and returned to the broth, pour the barley and allow it to boil.
- 15 minutes before the meal, fill the dish with a roast, and after that, let it brew under the lid.
Duck soup with noodles
The Chinese have brought the process of soup from duck to perfection, so if you are ready for experiments and unusual combinations, feel free to use the following recipe. The basis is a traditional mixture of five spices, which you can buy in an Asian market or make your own.
Ingredients:
- duck breasts - 2 pcs .;
- Bird frame - 1 piece;
- root of ginger (grated) - 1 ½ tbsp. spoons;
- soy sauce - 70 ml;
- anise stars - 3 pcs .;
- feathers of green onions - 3 pieces;
- Szechuan pepper - pinch;
- a mixture of five spices - 1 teaspoon;
- garlic - 4 teeth;
- rice noodles - to taste.
Preparation
- Bird frame pour two liters of water and leave on fire for an hour and a half.
- Fry duck breasts until crisp, then place in the oven for 10 minutes at 180 degrees.
- Fry slices of ginger with garlic.
- Add the spices, pour all the filtered broth.
- Add rice noodles to the dish and wait until it is ready.
- You can also brew duck soup with homemade noodles based on wheat flour and egg yolks, if you want to make the dish more satisfying.
Duck soup with rice
If after the festive dinner in the refrigerator there was a duck skeleton with pieces of meat on it, use it as a base for a rich broth in Indonesian style. Due to the use of the remains of the whole bird, you will get a very saturated on-base based on white and dark meat, which diversifies the texture of the hot.
Ingredients:
- duck baked (leftovers) - 1 piece;
- onions - 1 pc .;
- lemongrass - 3 stems;
- garlic - 1 head;
- champignons - 200 g;
- jasmine rice - 1 tbsp.
Preparation
- Bake an entire garlic head at 200 degrees for about half an hour, and then squeeze out the hot contents of the teeth.
- Flat sides of the knife crush the stems of lemongrass. Fry them together with pieces of onion until the transparency of the latter, put the garlic paste, the skeleton of the bird and cook on low heat for a couple of hours.
- Strain the broth, add to it washed rice and mushrooms.
- Rice soup with duck will be ready after the seeds are softened.
Soup from giblets of duck
This German variation of the duck soup is made from giblets, but if you want to get more protein, then safely add white meatballs from any other bird - an authentic recipe just welcomes it. Since duck offal is a product that is surprisingly expensive and hard to reach, the maximum possible taste should be extracted from it.
Ingredients:
- Duck offal - 1 kg;
- cloves - 3 buds;
- laurel leaves - 2 pieces;
- onions - 1 pc .;
- a stalk of celery - 1 piece;
- carrots - 1 piece;
- on a handful of raisins and cranberries;
- prunes - 10 pieces;
- chicken meatballs - 8-10 pcs.
Preparation
- Before preparing soup from a duck, pour the washed giblets with two liters of water, wait for the boiling, remove the noise and put the clove with laurel.
- Spade the chopped vegetables together.
- Finished giblets chill and chop, return back to the pan with fried and dried fruits.
- Put the meatballs if you use them.
- As soon as the meatballs come up - the duck soup is ready!
Duck soup with mushrooms
Another way to use the leftovers from the banquet. An ostrich-sour first dish, cooked in Chinese style, contains shiitake mushrooms in the list of ingredients. These mushrooms have a rich woody taste and aroma. For a few hours of cooking, soak the shiitake, and add the rest of the water to the dish.
Ingredients:
- baked duck (leftovers) - 1 piece;
- Dried shiitake - 20 g;
- sugar - 15 g;
- soy sauce - 10 ml;
- corn flour - 10 g;
- garlic - 2 teeth;
- hot chili - 1 piece;
- noodles - 300 g;
- green onions - 3 feathers.
Preparation
- Remove the meat, and fill the frame with a couple of liters of water and cook for 30 minutes.
- Soak the shiitake and fry it.
- In the remainder of the water, dilute the soy sauce and corn flour.
- Remove the skeleton, and add broth, meat, garlic, noodles, pepper and sugar to the broth.
- After 2-3 minutes after boiling, a delicious soup with duck will be ready.
Pea soup with duck
Soup of duck, simple recipes of which existed in ancient Russian cuisine, are popular nowadays. One of them is a pea soup with a duck, the recipe of which has not changed much until today. In its consistency, it resembles a puree, but retains the classification of the first.
Ingredients:
- duck - 1 piece;
- onion - 2 pieces;
- chopped peas - 400 g;
- wine - 250 ml;
- rosemary - 2 branches;
- garlic - 2 teeth;
- potatoes - 4 pcs .;
- celery - 1 stem.
Preparation
- Prepare the rich broth from the bird, divide the meat, and strain the liquid.
- Put the meat, peas and potatoes in a saucepan.
- Save the rest of the vegetables, put the herbs, pour in the wine and let it evaporate halfway.
- Send the roast in the duck soup with the crushed garlic.
Wild duck soup
In the culinary mastery of the French there are no equal, because no selection of classic recipes can not do without their variation on the topic. Duck soup, the recipes of which are described by modern French gastronomy, is distinguished by its saturation, but it retains its lightness.
Ingredients:
- beans - 200 g;
- sage - 3 leaves;
- laurel - 2 leaves;
- leeks - 1 piece;
- ham - 250 g;
- carrots - 1 piece;
- duck legs - 2 pcs .;
- young cabbage - 1 pc.
Preparation
- Beans soak.
- Use duck legs to prepare the cook.
- Fry the ham with leeks and carrots, add chopped cabbage, herbs.
- Separate the meat from the bones, return it to the broth along with the beans and cook until soft.
- At the end, add the vegetables.
Soup from a duck in a multivark
Next time, when you ask yourself which soup to cook from a duck, stop at the version in the multivark. Slow brewing in a properly chosen mode will provide you with not only an ideal base for a hot, but also will preserve the fullness of taste.
Ingredients:
- broth - 2 liters;
- duck baked - 300 g;
- sweet pepper - 2 pcs .;
- onion - 1 piece;
- celery - 2 stems.
Preparation
- Throw the ingredients in the bowl.
- Cook the soup on the broth from the duck in the "Varka" mode until the signal.