Bomb Diggity Duck Soup Recipes

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.

Steps:

• Put all ingredients in the crockpot. Stir together. Cook on low for 6 - 8 hours. Serve and enjoy.

Steps:

• You need a big pan..I used my standard big pan and it was close there for a minute if it was going to run over..as it cooked though it boiled down and worked fine. Heat olive oil in your big pan
• Chop onions and peppers and throw those in pan, finish chopping all veggies and add to pan as you chop them. Add in your pepper flakes, tomatoes, water and bouillon, add tomato sauce 1/2 can...let it cook for a little while and add the rest to your taste. I like a good tomato base to soup. If you want less that's up to you.
• Boil for 30 to 40 min stirring frequently, and simmer another 30 minutes or so until all veggies are tender. Enjoy! I made grilled cheese sandwiches to go with it, and it was great!

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.

Steps:

• Preheat oven to 450.
• Combine first 6 ingredients.
• Pulse in cold butter bits until coarse meal texture with some pea sized butter bits.
• Add buttermilk & pulse until moistened.
• Mix in 2 cups cheese.
• Turn onto lightly floured surface and knead to combine.
• Roll out to about 3/4" and cut into circles, if you don't have a cutter take the top & bottom off a soup can, works just as well.
• Place biscuits onto a nonstick cookie sheet, spoon melted butter onto each & top w/remaining cheese.
• Bake in upper rack so bottoms don't burn for about 20 minutes until golden & cheese is melty.
• Enjoy! We couldn't get enough of them -- This recipe makes a mess of biscuits and they're even better re-heated (2 in the microwave for 30 seconds is perfect).