Best 3 Brothy Duck Soup Recipes
Indulge in the comforting warmth of Brothy Duck Soup, a culinary symphony that harmonizes the rich flavors of duck, aromatic vegetables, and a savory broth. Embark on a culinary journey with three enticing recipes that cater to diverse preferences. The Classic Brothy Duck Soup embodies tradition with its simple yet elegant blend of duck, vegetables, and a clear broth. For those seeking a more robust experience, the Spiced Brothy Duck Soup tantalizes taste buds with a symphony of fragrant spices. Lastly, the Tangy Brothy Duck Soup offers a refreshing twist with the addition of tangy citrus notes. Whether you prefer a classic, spiced, or tangy variation, these recipes promise a delightful symphony of flavors that will warm your soul and leave you craving for more.
Let's cook with our recipes!
BROTHY DUCK SOUP
Make and share this Brothy Duck Soup recipe from Food.com.
Provided by JustJanS
Categories Duck
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the stock, rice wine, soy sauce and star anise in a large saucepan.
- Bring to the boil and add the duck, the chinese cabbage and the garlic, stirring to mix thoroughly.
- Reduce the heat and simmer for 25 minutes, or until the duck is tender.
- Remove the star anise.
- Stir through the sesame seeds, the oil and the parsley and serve at once in warmed bowls.
DUCK SOUP
This is Russell's speciality. This soup is easy to make, though it takes a bit of planning. It is a complete and filling meal made the way we do. The original recipe came from an Ian Parmenter cookbook, but I doubt he'd recognise his recipe now! Prep and cooking time are just a guess-and don't include overnight refrigeration of the stock or marinated meat-sorry about that! I like to add snow peas or asparagus to this sometimes too.
Provided by JustJanS
Categories One Dish Meal
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Mix the ingredients of the marinade, and add the breast fillets and legs.
- Refrigerate overnight.
- To make the stock, put carcass portions and other stock ingredients into a large saucepan.
- Add water to cover and bring to the boil.
- Simmer gently for 45 minutes.
- Strain, return stock to a clean pot and reduce over medium heat for 15 minutes.
- Remove any remaining meat from the carcass and reserve.
- Cool reduced stock, and refrigerate overnight.
- When stock is cold, skim fat from the surface.
- The stock is ready for use.
- For the duck portions: remove from marinade, and cook in a hot oven (about 200c) for about 20 minutes for the breasts, and about 30 minutes for the legs.
- You want the meat to be pink and juicy still, and the skin crispy.
- Cool a little then shred the meat.
- For the soup: Put stock in a large saucepan and bring to the boil.
- Reduce heat, and add remaining soup ingredients including both lots of reserved duck meat.
- Warm through and season to taste.
BROTHY TOMATO SOUP
In this recipe, you use bacon renderings as the base of the soup. This adds a nice smokey flavor that pairs nicely with the pungent, spicy flavors from the kimchi and gochujang. Finish the soup with some of the crumbled bacon or pair it with a grilled cheese sandwich for a nice twist on the classic soup and sandwich combo.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook the bacon in a large pot or Dutch oven over medium-high heat, stirring occasionally, until golden brown and crisp, 8 to 10 minutes. Remove to paper towels and reserve for the grilled cheese. Pour off all but 3 tablespoons of the drippings from the pot.
- Add the kimchi and onion to the pot. Cook, stirring and scraping up any browned bits, until softened, about 5 minutes. Add the garlic and ginger and cook, stirring, 1 minute. Add the gochujang and brown sugar and cook, stirring, until the vegetables are coated and the bottom of the pot is starting to brown, 1 to 2 minutes. Add the tomatoes and vegetable broth and bring to a boil. Reduce the heat and simmer until the soup is slightly reduced and thickened, 20 to 25 minutes. Remove 1 1/2 cups soup from the pot and transfer to a blender; puree until smooth. Return to the pot and stir to combine. Add more gochujang if desired, 1/2 teaspoon at a time.
- Divide the soup among bowls. Top with sliced scallions.
Tips:
- Choose the right duck: For the best flavor, choose a duck that is young and has a good amount of fat. You can also use a frozen duck, but be sure to thaw it completely before cooking.
- Brown the duck before cooking: This will help to develop the flavor of the soup.
- Add plenty of vegetables: Vegetables add flavor and nutrition to the soup. You can use any vegetables you like, but some good options include carrots, celery, onions, leeks, and bok choy.
- Use a good quality broth: The broth is the base of the soup, so it's important to use a good quality broth. You can use chicken broth, beef broth, or vegetable broth, depending on your preference.
- Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a bit of soy sauce or fish sauce for extra flavor.
- Serve the soup hot: Brothy duck soup is best served hot, with a side of rice or noodles.
Conclusion:
Brothy duck soup is a delicious and easy-to-make soup that is perfect for a cold winter day. The soup is made with duck, vegetables, and a flavorful broth. It is also a good source of protein and nutrients. If you are looking for a new soup to try, be sure to give brothy duck soup a try.
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