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 A duck broth richly flavored with fresh herbs and the texture of wild rice |
 Melt the butter, sweat the onions & carrots first... |
 ...take it to a light caramelization... |
 ...then add the celery... |
 ...deglaze with red wine. Now you have a mirepois |
 Gathjer the fresh herbs for a bouquet garni... |
 It may look like the mummy, but it's your herbs wrapped in cheesecloth & tied with kitchen twine |
 Invaluable - a fat separator. That duck fat will live one to fry potatoes and brown pheasant and even an occasional chicken |
 Remove the carcass and take the meat from the bone to return to the broth |
 Wild rice is very nice - and adds so much to almost any dish |
 Old Glory & The Flag of Michigan |
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Take most of one duck, some fresh herbs, the flavors from a few vegetables and simmer. Voila! It's that simple. Almost. This recipe employs one duck, but you will be able to serve each of 6 to 8 diners a lovely bowl of this 'soup course' delight.
What we have here is not a consomme, not a soup, and not really, by classical definition, a broth. But it certainly is delicious, loaded with rich and exciting flavors, and darn comforting to diners who come in from the cold and damp.
There are a couple of simple steps in preparation. If you are a beginner or intermediate cook, you may not be familiar with these to any extent, so look at this as a sort of free lesson which you'll be able to replicate with many other dishes in the future.
You will make a 'mirepois', which is simply one measure each of carrots and celery to two measures of onions - all roughly chopped, no fancy knife skills needed. And you will make a 'bouquet garni', which is a selection of fresh herbs neatly tied in a piece of cheesecloth. Other than smashing a couple cloves of garlic, that it. Oh, yeah, the duck...
Duck seems to scare a lot of cooks: "too smelly", "too smokey", "too strong a flavor". Blah, blah, blah.
We are going to do this right. And you'll be able to plan for two dishes, as well! If you can obtain a fresh (not frozen) stewing duck, excellent: they are less expensive than duckling, Muscovy or Pekin birds. If you can only obtain a frozen duck, thaw it over night, remove the giblets and reserve to marinate and simmer for a gravy or appetizer. If you have disassembled a chicken, you can handle a duck. So, after soaking the bird in salted water for 10 minutes or so, rinsing it and towel-drying it, carefully remove the breast meat and pack to freeze them for another day (check out member Madonna del Piatto's 'Duck Breast with Rosemary, Balsamic and Citrus Sauce' !). The rest of the carcass will go into your stockpot. Gentle simmering for a couple of hours will make the meat literally fall off the bones, you will remove the duck fat and all the vegetable and herbs from the liquid. Add the wild rice and the meat to the now-rich stock. in 20 minutes, you will surprise your guests with an elegant and robust first course.
Ingredientes
- 1 5lb stewing duck, preferably fresh (if frozen, completely thawed, giblets removed, soaked in salted cold water for 10-15 minutes, rinsed and dried)
- 2 qts vegetable stock
- 2 C onions, roughly chopped
- 1 C carrots, peeled and roughly chopped
- 1 C celery, roughly chopped
- 2 Tbs sweet butter
- 2/3 C red wine
- 2 sprigs of fresh rosemary
- 2 sprigs of fresh thyme
- 3 sprigs of fresh tarragon
- 2 sprigs of fresh sage
- 2 large cloves of garlic, crushed
- 1/2 - 3/4 C wild rice
- sea salt and fresh ground black pepper
- fresh water, as needed
Direcciones
- Remove the breast meat from the duck and set aside to freeze or marinate later
- Cut the carcass into 4 large pieces (down the middle and across) and set aside
- Gather all the herbs into a bit of cheesecloth and tie with a string
- Melt the butter in your stockpot over medium heat
- Add the carrots and onions and stir to coat
- Cook for about 5 minutes, until the carrots and onions begin to caramelize slightly - don't burn them
- Add the celery and stir for 5 minutes
- Deglaze with the wine, scapping to release the flavorful brown stuff from the bottom of the pot
- Add the duck pieces to the stock pot
- Add the vegetable stock to the pot
- Add the bag of herbs to the pot
- Add the garlic to the pot
- Add water only to cover the duck, and only if needed
- Simmer for 2 hours
- Carefully remove the carcass and set aside to cool
- When cool, remove the meat from the bones and discard the bones - set aside
- Taste the broth - it will seem somewhat bland - add 3/4 tsp sea salt and about 20 crans (1/2 tsp) black pepper, stir and taste: it should have come to life and sweetened appreciably. Add a touch more salt, if necessary - people can add more at table, if they wish
- Strain the pot liquid into a second pot, squishing all the liquid from the vegetables (TIP: Use a screen strainer (we use a china cap first, then a screen strainer) for this first filtering. We'll use a fine mesh screen for a final filter - we don't want any major particles in this broth)
- Using either a fat separator or a turkey baster, remove all the duck fat from the both (TIP: save that duck fat! People wait in line for potatoes fried in that stuff! And it's good for browning chicken, too. Just put the clear fat into a container and freeze it for future use.)
- Return the virtually fat-free broth to you stockpot and the meat pieces and the wild rice and simmer for 20 minutes
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 885g | |
| Recipe makes 6 servings | |
| Calories 1270 | |
| Calories from Fat 1005 | 79% |
| Total Fat 111.53g | 139% |
| Saturated Fat 38.62g | 154% |
| Trans Fat 0.0g | |
| Cholesterol 217mg | 72% |
| Sodium 1489mg | 62% |
| Potassium 896mg | 26% |
| Total Carbs 25.91g | 7% |
| Dietary Fiber 3.5g | 12% |
| Sugars 6.47g | 4% |
| Protein 35.01g | 56% |
Evaluaciones
28 de Febrero de 2012
Hi, Bob! You're right - it is a deep, rich broth without being overpowering. I suggest about 3/4 C of wild rice for this recipe. It's not technically a broth, a soup, or a consomme, but has elements of all three - perhaps we should call it a 'brosommoup' - but then, no such dish exists. This basic recipe easily makes 8 generous portions. Reduction improves it, of course. 1 C wild rice makes it heartier and more filling. I encourage you to save all fat!! Thanks so much for the kind words! Let me know how you spin it when you do it. It is a bit of effort, but, this is cooking on a slightly elevated level.Yo he cocinado/probado esta receta
Comentarios
27 de Febrero de 2012Hi Amos:
This looks and sounds as if it produces a very rich and delicious broth. How much wild rice did you use for 2 quarts of liquid as I didn't see an amount mentioned in the ingredients list? I took a class years ago that duck breast was one of the items we cooked. No one wanted the carcass of the ducks so I brought home 10 of them and made duck stock with them. Great stuff! Thanks for sharing. I have added this to my try soon folder.
Best Regards,
Bob
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