Saturday, December 24, 2011
Duck Soup with Wild Rice and Barley
This is a simplified version of Duck Soupthat I have posted previously and in my opinion it is a better and cleanertasting version than soup using roasted carcass of a duck. I have alsosimplified the way I cook barley and wild rice. Since barley cooks in about 40minutes and wild rice 10 minutes longer I started with wild rice and 10 minuteslater in went the barley into same pot. You just can’t cook barley and/or wildrice in the stock meant as a final product, it would be way too muddy. Vegetableswere added in sequence to a clear stock. But first, the meat was removed fromthe bones and stock was degreased. I do not think that I will be making ducksoup from roasted bones anytime soon.
Ingredients for stock
Carcass from 1 duck including wings andneck
1 carrot cut in half
2 stalks of celery cut in half
1 onion quartered
1/4 tsp. each of whole cloves and allspice
1 tsp. crushed black pepper corns
2 cloves garlic
Place the bones in stock pot and pour inenough water to cover the bones by 2 inches. Bring water to simmer and startskimming accumulated scum from the surface until stock is clear, about 15minutes. Add vegetables and then spices. I always use steel mesh tee egg forherbs and spices, it is so much easier to remove after, but you can use pieceof muslin tied into a bag instead. Simmer for 2 hours but never let the waterget to rolling boil or stock will be cloudy. Slow simmer that barely brakes thesurface is ideal for making clear stock, any stock. When done, remove all thesolids with slotted spoon and strain stock through fine mesh strainer orcolander lined with few layers of muslin cloth into another pot. While stillwarm remove duck meat from bones and reserve. Remove the fat floating onsurface with spoon and kitchen paper strips or let the stock cool overnight andremove the solid fat from surface. Your stock is ready to become a soup.
Prepare the soup
1/3 cup pearled barley
1/2 cup wild rice
1 carrot, peeled and diced
1/3 cup diced turnip
1/3 cup diced celeriac or parsnip
While the stock is slowly simmering,prepare the barley and wild rice and get all the vegetables and meat ready.Start with washing barley and wild rice in a strainer under running water,separately, of course. Place the wild rice in a pot with about 3 inches oflightly salted water to cover. Bring to slow boil and about 10 minutes lateradd the washed barley, cover and simmer for another 40 minutes. When barley andwild rice are soft strain and rinse under hot running water. While the grainsare cooking peel and dice your vegetables and cut the duck meat. Startreheating the clarified stock, add diced vegetables and simmer until carrots andturnips are al dente then add washed barley and wild rice. Check and adjust theseasoning with salt and pepper as needed. Serve in individual bowls and garnishwith chopped parsley. Toasted and buttered baguette slices on a side make niceaddition.