From duck stew to duck soup

2016-11-05

The sauce with the Potpourri Duck Stew was excellent, but sadly enough that duck was too old and tough to be stewed. Rather than admitting defeat I turned the stew into soup instead, but dinner was late that day. :-)

The stew should be fine with a younger duck (3-6 months old) which is sadly enough not what I had in my freezer. The only differences with the stew are a few quarts of water, broccoli and some extra seasoning.

The very brown color in the stew and soup came from a preserve fruit paste I used with mostly soft dark-colored fruits like figs, dates, prunes etc. simmered into a thick paste that can keep forever in the freezer..

INGREDIENTS

This is what you need for 4 servings:

4 duck legs and wings
OR 1 whole senior duck, 3 lbs., parted
1 cup fruit paste
1-2 cups pomegranate juice (the real stuff)
2 cups chopped onion & bell pepper mix
2 cups potatoes, diced
4 cups broccoli florets
S&P

Pic1: a turncoat duck stew became soup

Directions

Pic2: the stew
Pic3: add water, simmer
Pic4: 'fake' roast duck legs

The original stew ...
- Brown the duck pieces in batches in some oil.
- Deglaze the pot with some water or ½ cup red wine.
- Add the fruit paste.
- Add the pomegranate juice.
... turned into a soup
- Add 3-4 qts water. Add S&P to taste.
- Bring to a boil over medium heat. (Pic3)
- Reduce heat and simmer over low heat for 2-3 hrs.
- Adjust the seasoning.
- Serve and enjoy.
Now that these duck legs finally were edibly tender, I roasted them in the oven for a little while in an attempt to make them look more like roast duck than soup meat. That turned out amazingly well. (Pic4)

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org