Brothy Duck Soup Recipes

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.

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:

• peel and chop potatoes.
• peel and chop onion.
• place potatoes and onion in your soup pot and saute in butter and garlic for 5 minutes.
• add chicken stock and stir.
• bring to boil.
• simmer on low-med for 1/2 hour or till potatoes are tender.
• use potatoe masher to mash some but not all potatoes in soup
• stir in cream.
• simmer on low for 5 minutes.
• add seasonings to taste and serve.

Steps:

• Soak dry food in 1/2 cup water and soften it completely.
• When dry food is soft, mash with a fork and mix all ingredients in a 2 quart jar and shake thouroughly. Sometimes I microwave it to the temperature of baby formula.
• Serve about 4 fluid ounces at a time twice daily for maintenance.
• If your little guys are eating too much and you feel they are getting fat, you can increase the amount of water. I have tried increasing the amount of dry food, but if it gets too thick some of them won't eat it.
• This formula also freezes well as the Sustacal must be used within 48 hours if left only in the fridge.

Steps:

• Heat oil in large saucepan.
• Add chopped onion, and garlic and cook until clear.
• Add parsley and chilli and cook for 1-2 minutes.
• Increase heat and add lemon juice, wine and water and bring to the boil.
• Add tomatoes.
• Bring to boil.
• Add cleaned mussels and cook covered over a moderate heat for about 5 minutes.
• Discard any mussels that have not opened.
• Remove the top shell from each mussel.
• Season with salt and pepper and serve immediately.