Best 6 Duck Soup With Brown Rice And Yams Recipes

DUCK SOUP WITH BROWN RICE AND YAMS

Steps:

• Place duck pieces in a soup pot and brown over medium heat.
• Add broth and water, bring to a boil and skim away any scum that forms.
• Add onion, celery, carrots, bay and sage leaves, cumin, ginger and thyme.
• Bring back to a boil, reduce heat and simmer 45 minutes.
• Remove duck pieces and let cool.
• Strain and degrease stock.
• Return stock to pan, add rice, bring to a boil, reduce heat and simmer 25 minutes.
• In the meantime, remove duck meat from bones and dice.
• Add duck meat and yam to the pot, bring back to a boil, reduce heat and simmer 20 minutes.
• Add peas and simmer 5 minutes or until tender.
• Add chopped sage and ladle into soup bowls.

FERRET DUCK SOUP

Steps:

• Put all ingredients in a blender on liquify until everything is mixed thoroughly. Freeze in an ice cube tray. Once frozen, every three hours heat one up in the microwave to room temperature, test with your finger. It might take a few tries, but don't be discouraged. They will like it eventually. Even if you have to put a little on your finger til they lick it off.

BROTHY DUCK SOUP

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

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.

HEARTY DUCK AND WILD RICE SOUP

Steps:

• Cut the duck into serving pieces. Crack the backbone in half lengthwise. Cut away and discard any peripheral fat from the duck pieces. Sprinkle the pieces with salt and pepper.
• Heat a heavy kettle and add the duck pieces skin side down. Add as many pieces in one layer as the kettle will hold. Cook these pieces until they are nicely browned, about four or five minutes. Continue until all the pieces are browned. As the pieces are cooked, strain off and discard the fat.
• Return all the pieces to the kettle and add the onion, coarsely chopped carrot and garlic and cook three minutes, stirring constantly.
• Add the broth and bring to the boil. Simmer about one hour or until the liquid is reduced to about six cups. Skim off any scum and fat from the top as it accumulates.
• Remove and reserve the meaty duck pieces, such as legs, breast, thighs and so on. Discard the bony parts, such as the backbone.
• Strain the six cups of duck soup into a saucepan and bring to the simmer.
• Remove the meat from the reserved duck pieces and cut it into small dice. There should be about two cups of meat.
• Cut the mushrooms into small squares. There should be about two cups.
• Put the mushrooms, diced meat, wild rice, leeks and carrots into a kettle and pour the hot soup over them. Let simmer about two minutes. Serve piping hot.

FERRET DUCK SOUP

Steps:

• Put water in a small pot. Set the stove to a medium low temperature. When water starts to boil, add raw drumstick to water, and let boil for 10 minutes.
• While drumstick is boiling, take your eggs and two bowls, and separate the yolk, and the egg white. Ferrets should not eat egg white, because if ingested, this can result in hair loss.
• After chicken is done boiling, take it out and let it sit to cool. Make sure not to turn your stove off yet. Your water should have some fatty oils floating on the surface. Now, take your egg yolks and add them to the water. Stir them around. You should have a goopy sort of substance floating around.
• After your chicken is done cooling, cut it into small strips big enough for your ferret to chew, because you don't want them to inhale the soup. Add the strips to the soup, and mix around.
• Turn off stove, and let the soup sit for about 5 minutes. Divide equally for your ferret(s) to enjoy.
• Do not give this to your ferrets frequently. Remember this is a treat, not a meal, and if you give this to your pets regularly, it can make them sick. I recommend giving it to them when they are ill, or after they get out of surgery. If you want to give this as a treat, then I recommend giving it to them, once every 1-2 months.