California Farm Fresh Duck Wild Rice Soup

Name: California Farm Fresh Duck Wild Rice Soup
Total time: 36000 s
Yield: 2 people, 2 cups each
Cuisine: American
Ingredients: Brown the following fresh ingredients for the broth and the soup in a cast iron skillet:; 1 1/4 pound fresh Duck trimmings: Backbone cut in 2, neck, wingtips, chopped duck skin; 1 Tsp seasalt; 1 cup firm tofu, cubed; 1 cup mirepoix, equal parts finely chopped carrot, celery, onion; For the broth in a cast iron dutch oven:; 6 cups water; 1 cup browned duck pieces; 2 Woodear dried black mushrooms; 2 bay leaves; For the wild rice soup:; 3 cups sieved finished duck broth; 1 cup Firm tofu, cubed, browned; 1 Tbs pickled ginger, slivered; 2 nests Mung bean noodles; 1/2 cup Deboned Simmered Duck meat; 1/2 cup roasted Fall River wild rice, rinsed, drained; 2 woodear mushrooms, cooked, slivered; 1 Tbs Chopped green onion for topping; Serve with sourdough bread rolls

Hobby Horseman @HobbyHorseman

California, United States

The trimmings left over from preparing a whole duck for marinade are perfect to make this gourmet wild rice duck soup dinner, a full meal for two.
#GoldenApron23

Hobby Horseman @HobbyHorseman

California, United States

The trimmings left over from preparing a whole duck for marinade are perfect to make this gourmet wild rice duck soup dinner, a full meal for two.
#GoldenApron23

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Ingredients

1 Hour prep, 8 hour broth, 1 hour soup

2 people, 2 cups each

Brown the following fresh ingredients for the broth and the soup in a cast iron skillet:
1 1/4 poundfresh Duck trimmings: Backbone cut in 2, neck, wingtips, chopped duck skin
1 Tspseasalt
1 cupfirm tofu, cubed
1 cupmirepoix, equal parts finely chopped carrot, celery, onion
For the broth in a cast iron dutch oven:
6 cupswater
1 cupbrowned duck pieces
2Woodear dried black mushrooms
2bay leaves
For the wild rice soup:
3 cupssieved finished duck broth
1 cupFirm tofu, cubed, browned
California Farm Fresh Firm Tofu from scratch
1 Tbspickled ginger, slivered
2nests Mung bean noodles
1/2 cupDeboned Simmered Duck meat
1/2 cuproasted Fall River wild rice, rinsed, drained
2woodear mushrooms, cooked, slivered
1 TbsChopped green onion for topping
Serve with sourdough bread rolls
California Farm Soft Crust and Hard Crust Sourdough Bread
Equipment: cast iron dutch oven, cast iron skillet, food processor
Cost: duck trimmings, free, firm tofu $1, vegetables $1, wild rice 50 cents, mung bean noodles/other 50 cents, duck soup dinner for $1.50

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Steps

1 Hour prep, 8 hour broth, 1 hour soup

1

Dice the duck skin in small pieces. Brown the duck skin and other duck trimmings in a few drops of olive oil in cast iron skillet, about 15 minutes. Set aside. Keep the duck fat.
2

In the duck fat, brown the tofu cubes on low heat, about 15 minutes. Set aside.
3

Chop the carrots, onion and celery, brown in Tbs of duck fat till onions are glazed and vegetables are fragrant, about 15 minutes. Set aside.
4

In collander, rinse 1/2 cup wild rice, drain. Add cup of water, steam the rice till water has evaporated, about 30 minutes. Makes a full cup. Set aside.
5

For the broth: in cast iron dutch oven with lid, bring 6 cups of water to a boil with browned duck meat, mirepoix, woodear mushrooms, bay leaves, simmer overnight till 1/3 of the liquid has evaporated. Taste. Sieve the broth through kitchen towel and collander.
6

For the soup: debone the duck meat trimmings, sliver the mushrooms, put meat and mushrooms back in broth, add cooked wild rice, simmer half an hour, add browned tofu pieces, slivered ginger and mung bean nest, heat, do not boil, top with chopped green onion, taste to add seasalt, serve with sour dough bread.
7

Dispose of bones in the bokashi fermenter, see recipe in here.

Linked Recipes

California Farm Fresh Firm Tofu from scratch

California Farm Soft Crust and Hard Crust Sourdough Bread

California Farm Greek Yoghurt and Bokashi Whey

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on September 06, 2023 17:45

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.