Barb, Here is Maria Kiesel (Food & Wine) 1989 - Duck Soup with Roasted Vegetables
Duck Soup with Roasted Vegetables
If desired, the duck skin can be crisped in the oven and added to the soup just before serving.
8 to 10 servings
1 duck (5 pounds), neck and gizzard reserved
2 cups dry white wine
3 heads of garlic, cut horizontally in half
2 medium carrots, cut into 1-inch dice
1 large onion, cut into 1-inch dice
1 large baking potato, unpeeled and cut into 1-inch dice
1 pound Belgian endive, chopped
1/4 cup chopped parsley
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
Preheat the oven to 400 Degrees F. In a large roasting pan, place the neck, gizzard and duck, breast side up. Roast until the skin is golden brown and the breast meat is just slightly pink in the center, about 1 hour and 15 minutes. Remove the duck from the pan and set aside on a plate to cool. Pour off the fat from the pan, reserving and setting aside 2 tablespoons plus 2-1/2 teaspoons.
Set the roasting pan on two burners over high heat. Add the wine and boil, scraping up any browned bits from the bottom of the pan, for 3 minutes. Pour the wine mixture into a large heavy stockpot or flameproof casserole along with the roasted neck and gizzard.
When the duck is cool enough to handle, remove the skin from the breasts, legs and thighs and cut all the meat into 1-inch pieces; set aside.
Cut up the remaining carcass as much as possible. Place the bones in the stockpot. Add 10 cups of cold water and bring to a boil. Reduce the heat to low and simmer, skimming occasionally, for 2 hours. (The stock can be made to this point up to 3 days in advance. Let cool; cover and refrigerate.)
Meanwhile, preheat the oven to 400 Degrees F. Spread 1/2 teaspoon of the reserved duck fat on the bottom of each garlic half. Cover with the garlic tops and sit the garlic in a corner of the roasting pan. Add the carrots, onion and potato and toss with 1 tablespoon plus 1 teaspoon of the fat. Scatter the vegetables in an even layer over the bottom of the pan. Cover with aluminum foil and roast at 400 Degrees F. until the vegetables are cooked through and browned on the bottom, about 45 minutes. Leave the oven on.
Remove the garlic and set aside to cool. Scrape the remaining vegetables from the pan and place them in a separate bowl. Place the endive in the roasting pan and toss with the remaining 1 tablespoon duck fat. Roast the endive uncovered, until browned, about 20 minutes.
Place the pan with the endive on two burners over moderate heat and add 2 cups of water. Bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce the heat and simmer, stirring occasionally, for 5 minutes. Add this mixture to the roasted vegetables.
When the garlic is cool enough to handle, squeeze to slip off the skins. In a small bowl, mash the garlic into a paste.
Strain the stock through a colander into a large bowl. Skim off the fat. Return the stock to the pot. Add the roasted vegetables and reserved meat and simmer over moderate heat for 10 minutes. Whisk in the garlic puree and season the soup with the parsley, salt and pepper.
Source: Maria Kiesel - Test Kitchen Director
The Best of Food & Wine Cookbook 1989 Collection
This sounds absolutely amazing!
