Duck Soup II

Recipe Ingredients

		For Stock
8		Duck carcasses - (to 10)
		= (more bodies equals more flavor)
2		Carrots - chopped (large)
3		Celery stalks - chopped
1		Yellow onion - chopped
6		Garlic cloves
		Pan spray - as needed
		Cheap red wine - as needed
		Cold water - as needed
1 tablespoon	15ml	Black peppercorns
1		Bouquet garni
		= (a bunch of herbs tied together with
		String)
		For Soup
1 1/2 cups	165g / 5.8oz	Diced peeled carrot
1 1/2 cups	165g / 5.8oz	Diced celery
1 cup	62g / 2.2oz	Diced peeled yellow oniond
2 cups	292g / 10oz	Diced cooked smoked sausage
3 cups	711ml	Whole small mushrooms
2 cups	474ml	Cooked barley

Recipe Instructions

Place duck carcasses and next four ingredients in a large roasting pan. Spray contents with pan spray. Place in a preheated 400 degree oven for 1 1/2 hours, turning contents every 20 minutes until evenly browned.

Add contents of the pan to a large stock pot. Pour some wine into the roasting pan to loosen any bits stuck to the pan. Pour liquid and loosened bits into the stock pot.

Pour 2 cups of red wine into stock pot and enough water to just cover contents of the pot. Add peppercorns and bouquet garni. Simmer, uncovered over low heat for 6 to 8 hours, making sure that you keep enough liquid in the pot to just cover contents.

Cool to room temperature and pour contents through a colander covered with cheesecloth. Discard stuff in colander. Transfer liquid (stock) to a medium stock pot.

Soup: Add soup contents to stock and simmer over medium heat until carrots are just soft. Serve in bowls topped with cheese or croutons or both.

This recipe yields 6 to 8 servings.

Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com

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