Duck Hunting photo

Last week’s roast duck is this week’s duck soup, as I used the butchered carcass and some celery trimmings I’d been collecting to make a rich, flavorful stock. The addition of the meat pulled from the simmered carcass, along with some mushrooms and a few vegetables, makes an easy and hearty soup that will serve as several lunches this week.


After simmering the stock for several hours, straining it and letting it cool overnight in order to remove the fat that hardens on the surface, this recipe couldn’t be any easier. Just add the ingredients below to a large saucepan, simmer for eight to ten minutes until the mushrooms and noodles are soft. Serve piping hot, garnished with some chopped cilantro and sliced jalapenos. The only thing I wished I would have done was poached an egg in the broth for a little something extra.

Duck Soup**


– 3 qts. duck stock
– 1 cup duck meat, chopped
– 10-12 baby spinach leaves
– 2 cabbage leaves, chopped
– 1 celery stalk, diced
– 1 cup dried oyster mushrooms, rinsed in hot water and roughly chopped
– 2 tbs. fish sauce
– ¼ package Chinese noodles
– Salt and pepper, to taste

– Chopped cilantro
– 1 jalapeno, diced