A wonderful tasty, nutritious and healthy dish - peasant soup with duck. Moreover, for the broth it is not necessary to take a whole carcass, the leftovers after cutting the bone and skin will do. Step-by-step recipe with a photo. Video recipe.
You don't have to use a whole bird to make farm duck soup. A great broth is obtained from the ridge, bones and leftover meat left after eating fried or baked poultry. Thus, the maximum benefit is obtained from the poultry: breasts for an appetizer or salad, legs for a main course, and ridges and trimmings for soup. Although this is, of course, optional, you can use all parts of the carcass for the soup. And if duck is a frequent guest on your table, then it makes sense to put ridges and other leftovers in the freezer, and when 3-4 pieces accumulate, cook a large pot of soup.
Duck soups have a characteristic aroma that cannot be confused with anything, and some do not really like it. Although such a minority. If you belong to the first category of people, then at the stage of preparing the broth, you can set the taste and aroma of the soup with the help of seasonings and spices. For example, the soup will be sent to Europe onions, leeks, carrots, thyme, black pepper, and to the east - star anise, ginger, allspice. The bright taste of the broth withstands the proximity of many products, the main thing is that they complement each other, and not conflict.
See also how to make mashed pea duck soup.
- Caloric content per 100 g - 298 kcal.
- Servings - 5
- Cooking time - 1 hour 45 minutes
Ingredients:
- Duck (any parts) - 300-400 g
- Salt - 1 tsp or to taste
- Carrots - 2 pcs.
- Vegetable oil - for frying
- Bay leaf - 2 pcs.
- Potatoes - 3-4 pcs.
- Hot bitter ground pepper - a pinch
- Adjika - 3-4 tablespoons or to taste
- Allspice peas - 4 pcs.
Step-by-step preparation of peasant soup with duck, recipe with photo:
1. Wash the duck or its individual parts under running water. Remove film and excess grease. If you want the broth to be more dietary, then remove the skin. It contains the most calories and cholesterol. Cut the bird into medium sized pieces.
2. Peel the carrots, wash and cut into coarse bars, for example, 1x3 cm.
3. Peel the potatoes, wash and cut into larger pieces.
4. In a saucepan, preferably a cast-iron saucepan or any heavy-bottomed saucepan, heat the oil and add the pieces of poultry. Fry the duck over a slightly over medium heat until golden brown.
5. Add the carrots to the pot, stir, turn the temperature to medium and continue frying for another 5-7 minutes.
6. Then add potatoes to the food.
7. Cook the whole thing together for about 5 minutes, until the potatoes are lightly golden.
8. Add salt, bay leaf, hot pepper and adjika to the saucepan. Adjust the amount depending on the severity of the adjika.
9. Fill the food with drinking water and boil. Reduce the temperature to the lowest setting, close the pan with a lid and continue to cook the peasant soup with duck until tender, about 45 minutes - one hour. At the end of cooking, season the soup to taste with herbs, which can be fresh, dried or frozen. Serve the first course with croutons, croutons or garlic donuts.
See also a video recipe on how to make duck soup with millet.
