INGREDIENTS
This is what you need for 4 quarts = 8 servings:
- duck carcass
- 4 apples, cored, peeled, sliced
- Extra vegetables
- S&P, spices of your choice
Pic1: duck soup with apples and vegetablesDirections
Pic2: duck carcassPic3: add water, apples
Pic4: boil, simmer
- Optional: fry or roast the duck carcass and leftovers until dark brown.
- Add 2-3 quarts of water, apples, S&P, seasoning to taste.
- Bring to a boil. Cover and simmer over low heat for 90-120 minutes.
Pic5: served, apples onlyPic6: add extra veggies
Pic7: served with veggies
- Serve and enjoy with apples only.
- Optionally, add extra vegetables. (here: oriental mix frozen vegetables)
- Warm the vegetables through = max 5 minutes.
Sugar snap peas lose their typical flavor when cooked too long. - Serve and enjoy.
b. beef tongue in duck soup
2020-04-19
Leftovers of the above recipe combined with tamarindo beef tongue to get yet another meal soup.
Directions
2020-04-19
Pic8: tamarindo beef tonguePic9+10: served with corn on the cob
- Warm the beef tongue in the soup.
- Optionally, add extra vegetables. (here: corn on the cob)
- Serve and enjoy.