Duck soup question

"Abe" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I typically make chicken soup in the Jewish tradition. Will making it
the same way, except with a store bought duck also make a good soup?

Here's how I do the chicken soup

Whole bird cut up, celery, carrot, onion, parsnip, parsley, garlic,
S&P. Simmer for 1 1/2 hours, skimming scum at beginning. Remove
chicken & cool, and pull meat for return to soup. Strain broth and
return meat to broth with some of the carrot, celery, and parsnip.
Reseason as needed.

Duck is way too fatty IMO to cook directly in a soup.

"Abe" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I typically make chicken soup in the Jewish tradition. Will making it
the same way, except with a store bought duck also make a good soup?

Here's how I do the chicken soup

Whole bird cut up, celery, carrot, onion, parsnip, parsley, garlic,
S&P. Simmer for 1 1/2 hours, skimming scum at beginning. Remove
chicken & cool, and pull meat for return to soup. Strain broth and
return meat to broth with some of the carrot, celery, and parsnip.
Reseason as needed.

I understand that duck soup is the national dish of Freedonia.

Abe said:

I typically make chicken soup in the Jewish tradition. Will making it
the same way, except with a store bought duck also make a good soup?

Here's how I do the chicken soup

Whole bird cut up, celery, carrot, onion, parsnip, parsley, garlic,
S&P. Simmer for 1 1/2 hours, skimming scum at beginning. Remove
chicken & cool, and pull meat for return to soup. Strain broth and
return meat to broth with some of the carrot, celery, and parsnip.
Reseason as needed.

The things that I'd do differently are only cook the chicken for half
that time (45 min) before pulling it out. I'd continue reducing the
broth while the chicken cooled. Then I'd get the meat off the bones
and return the bones and skin to the pot for another 45-60 minutes,
then strain out the bones. Only now would I put in the veggies,
leaving out the parsnips (I hate parsnips), but adding sliced
mushrooms. I'd cook this another 45-60 minutes, then add the chicken
and heat for another 2-5 minutes before serving.
Then I melt a little butter into it.

Oh, another thing, I always remove those disgusting bits of (I guess
it's lymphatic) tissue that is in the pelvis, that little thing that
looks like a red brain, before I ever put the chicken into the pot in
the first place.

It's nice with noodles. This recipe looks right:

HOMEMADE EGG NOODLES

2 c. all-purpose flour
3 egg yolks
1 egg
2 tsp. salt
1/4 to 1/2 c. water

Measure flour into bowl; make a well in center and add egg yolks,
whole egg and salt. With hands thoroughly mix egg into flour. Add
water, 1 tablespoon at a time, mixing thoroughly after each addition.
(Add only enough water to form dough into a ball.)

Turn dough onto well floured cloth covered board; knead until smooth
and elastic, about 10 minutes. Cover. Let rest 10 minutes. Divide
dough into 4 equal parts. Roll dough one part at a time. Cut dough
crosswise into 1/8 inch strips. Set on side and let dry. Cook in 3
quarts boiling water with salt. Boil 12 to 15 minutes. Drain
thoroughly.
source--
http://www.cooks.com/rec/doc/0,1716,150188-248197,00.html

Now duck, that's a tough one. With chickens I often cut off the
drumsticks and wings to fry. I'd do that with the duck too. The hard
thing about duck is that it's often really tough to get off the
bones. It's never just me and duck. It's me, duck and dental floss.

--Bryan

Quoted message said:

Oh, another thing, I always remove those disgusting bits of (I guess
it's lymphatic) tissue that is in the pelvis, that little thing that
looks like a red brain, before I ever put the chicken into the pot in
the first place.

Agreed, I do the same thing under running water until it's ALL gone.
They add an off flavor.

Quoted message said:

Now duck, that's a tough one. The hard
thing about duck is that it's often really tough to get off the
bones. It's never just me and duck. It's me, duck and dental floss.

Hmmm. I never tried, so I don't know for myself. Do you think the
simmering time would be the same for a cut up duck as for a cut up
chicken?