Duck Soup with Wild Rice and Barley

This is a simplified version of Duck Soup that I have posted previously and in my opinion it is a better and cleaner tasting version than soup using roasted carcass of a duck. I have also simplified the way I cook barley and wild rice. Since barley cooks in about 40 minutes and wild rice 10 minutes longer I started with wild rice and 10 minutes later in went the barley into same pot. You just can’t cook barley and/or wild rice in the stock meant as a final product, it would be way too muddy. Vegetables were added in sequence to a clear stock. But first, the meat was removed from the bones and stock was degreased. I do not think that I will be making duck soup from roasted bones anytime soon.

 

Ingredients for stock

Carcass from 1 duck including wings and neck

1 carrot cut in half

2 stalks of celery cut in half

1 onion quartered

1/4 tsp. each of whole cloves and allspice

1 tsp. crushed black pepper corns

2 cloves garlic

Place the bones in stock pot and pour in enough water to cover the bones by 2 inches. Bring water to simmer and start skimming accumulated scum from the surface until stock is clear, about 15 minutes. Add vegetables and then spices. I always use steel mesh tee egg for herbs and spices, it is so much easier to remove after, but you can use piece of muslin tied into a bag instead. Simmer for 2 hours but never let the water get to rolling boil or stock will be cloudy. Slow simmer that barely brakes the surface is ideal for making clear stock, any stock. When done, remove all the solids with slotted spoon and strain stock through fine mesh strainer or colander lined with few layers of muslin cloth into another pot. While still warm remove duck meat from bones and reserve. Remove the fat floating on surface with spoon and kitchen paper strips or let the stock cool overnight and remove the solid fat from surface. Your stock is ready to become a soup.

Prepare the soup

1/3 cup pearled barley

1/2 cup wild rice

1 carrot, peeled and diced

1/3 cup diced turnip

1/3 cup diced celeriac or parsnip 

While the stock is slowly simmering, prepare the barley and wild rice and get all the vegetables and meat ready. Start with washing barley and wild rice in a strainer under running water, separately, of course. Place the wild rice in a pot with about 3 inches of lightly salted water to cover. Bring to slow boil and about 10 minutes later add the washed barley, cover and simmer for another 40 minutes. When barley and wild rice are soft strain and rinse under hot running water. While the grains are cooking peel and dice your vegetables and cut the duck meat. Start reheating the clarified stock, add diced vegetables and simmer until carrots and turnips are al dente then add washed barley and wild rice. Check and adjust the seasoning with salt and pepper as needed. Serve in individual bowls and garnish with chopped parsley. Toasted and buttered baguette slices on a side make nice addition.

Goodbye to Comfort Food

At least we hope that this was the last comfort food of this wet and cold spring season. Fittingly enough, to reflect the wet weather, I have prepared our favorite: Roasted Duck Leg and Red Cabbage. It was so delicious: crispy skin, moist and fall-apart meat, red cabbage that still had a good bite and a bit of crispness and served with soft and moist bread dumplings.
The Goodbye was very, very delicious.

Roasted Duck with Red Cabbage & Dumplings.

This is not a new recipe, just one interesting experience. The recipe is basically same as the one for Roasted Duck Legs.

I must have roasted at least 100 ducks, either whole, split or just legs or breasts but I have never come across such a lean, and on first try, tough duck. I say first try because I had to have a second go it. The duck was too tough after 2-1/2 hours of roasting at 350 °F and another 30 minutes at 375 °F. Not only that, but there was hardly any fat rendered at all. Usually I would have at least 1-1/2 cups of fat but this time I had one measly tablespoon. Makes you wonder if they were chasing the duck around or racing her/him on some duck race track. Anyway, nothing was lost, except I had to scramble to prepare emergency super. I just put the 2 halves back in roasting pan with a cup of water, covered the pan tight and basically steamed it in oven at 350 °F for another hour and half. Then uncovered the pan, raised heat to 375 °F and roasted half an hour more. It came out with nice crispy skin and moist meat that was falling of the bone. That bird spend as much time in the oven as barbecued pulled pork! Lesson learned: Check for amount of fat and adjust the cooking time accordingly.

Seared Duck Breast, Red Cabbage & Dumplings

This is West Europe/East Europe fusion food. If there is such a thing, of course. I do not think that seared duck breast was on East European grandparent’s menu and dumplings on West Europe’s menu but to me it was so logical to combine the two. And it does work! The breasts were done by a cold pan method that is so effective. I don’t know what culinary genius was first to use this fool proof method but I know that this is the best way to cook a duck breast. The dumplings were already done and red cabbage was just heated so it was relatively fast and pain free meal.

Now it goes in 400 °F oven for another 5 minutes.

Oh, so good! And of course, Pilsner Urquell, the true and only original pilsner is perfect with this meal!

Duck Soup

Without doubt this must be most complicated version that I have ever came up with. This soup included 13 ingredients (in blue) and I have to count how many heat processes I’ve managed to use (roasting, simmering, boiling, sautéing). Let me count:

1)     I roasted the bones, necks and wings with root vegetables for 3 hours.

2)     I simmered the above for stock for another 3 hours and then I strained and degreased the stock and removed meat from necks, backs and wings.

3)     Boiled barley for 40 minutes and drained.

4)     Boiled wild rice at the same time in another pot for 55 minutes and drained.

5)     Sautéed sliced gizzards, hearts, shallots and cremini mushrooms in duck fat for 20 minutes.

6)     Returned the stock to simmer and added: Raw carrot, celeriac, leek, celery, garlic, wild rice, barley, sautéed shallots, gizzards, heart, mushrooms and duck meat.

So, it comes to six separate heat processes taking well over 7 hours over 2 days: 1 roasting, 2 simmers, 2 boils and 1 sauté.

What we ended up with was most incredible soup with every texture imaginable. Will do again next Christmas, for sure. It was well worth it.

Roasted Duck Legs with Red Cabbage and Dumplings

(Traditional Christmas Dinner)

As I noted in my previous blog this is perfect Christmas dinner for just two of us.

Since I had quite a few pieces of rendered skin from last night when I cut up the duck I used it as a bed form my legs so that the meat will not dry up. Both sides of legs were sprinkled with a bit of salt even though they were brined and about a tablespoon of crushed caraway seeds. Incredibly, there is no garlic. I covered the legs with parchment paper and then aluminum foil. The paper is there because the salt on duck would burn holes in aluminum if it comes into direct contact. I use it every time if aluminum foil would touch piece of salty food.

Duck is roasted similar way as pork roast but it takes only about 2-1/2  to 3 hours for meat to be off-the-bone tender and skin nicely golden and crisp.

First half hour in 375°F, then 350°F for 2 hours and back to 375°F for 15 - 30 minutes or till skin is golden. It is served with sautéed red cabbage (from jar J) and steamed dumplings.

  

Ready to be covered and roasted.

After 2 hours uncover and roast until golden brown.



Preparing and Deboning Duck (Christmas Dinner)

This is first step in preparing our Christmas dinner.

I used to roast whole duck for Christmas (goose is more traditional but for 2 people terrible waste) but lately I have realized, as I mentioned on Duck Breast blog, that by the time legs are tender the breasts are overcooked. There is no comparison whatsoever to chicken breast which needs lots of seasoning to taste anything whereas duck breast needs just salt and pepper.

Anyway, ducks are dressed, the bones are roasting for incredibly tasty duck soup and fat is being rendered in separate pan next to pan with bones at 350 °F for 3 hours. Tomorrow morning I’ll start the duck stock and in afternoon I’ll be roasting the duck legs and serve them with sautéed red cabbage and steamed dumplings.

Four legs will be brined overnight and roasted tomorrow and breasts will be vacuum packed and flash frozen.

Pan Seared and Roasted Duck Breast

We just love duck or duck parts prepared in any way. I must have cooked well over 200 ducks and/or parts and I have learned one thing: to roast whole bird in one piece is terrible waste. While breast needs only about 15 - 20 minutes in a heavy skillet on stove top and 400°C oven, the legs on other hand need 2 hours in 350°C oven. When you do whole bird, by the time legs are done the breast is way too overcooked, dry piece of meat regardless of how much fat you leave on the bird. And there is a lot of fat. I cut up the duck into 2 breasts, 2 legs and cage and wings (video). When I roast the legs I roast the cage and wings at the same time for my duck stock. The roasted bones make incredible stock when slowly simmered with root vegetables for 2 – 3 hours.

On this occasion I served the breast with my very own Three Grains Risotto.

Pan Seared Duck Breast

 One breast will serve 2 people.

1.      Preheat  oven to 400°F

2.      Very generously season breast on both sides with sea salt and cracked black pepper

3.      Do not score the skin, there are enough pores in the skin to release the fat and it also makes much better slices when done.

4.      Place the duck breast skin-side down on a cold dry pan and turn on the heat (medium).

5.      As the fat renders out of skin pour it out.

6.      Once the skin is crispy and golden, turn the duck breast over and continue cooking for 1 minute, just to sear the meat

7.      Turn the duck breast skin-side down on the pan and place it into the oven and cook for 6 minutes. Test if done. Medium rare is at 125°F at thickest part of breast.   

8.      Remove from oven and let the duck breast rest for about 10 - 15 minutes.

9.      Slice at an angle, dot the slices with aged Balsamic Vinegar and serve on a bed of arugula.

Note: The cold dry (meaning no oil) pan is important; starting on a pre-heated pan sears and locks up the fat and you end up with an overly-fatty piece of meat.

Three Grains Risotto

This version is prepared same way as regular risotto but is much more tolerant of how often you steer it and you can keep it warm unlike Arborio risotto that has to be served immediately. Also, it is a good side dish for turkey or any wild game meat.

You will need:

2 t. olive oil

1T. butter

3 shallots or ½ small white onion, finally chopped

2 cloves of garlic, finally chopped

½ cup wild rice, washed

½ cup barley, washed and rinsed

½ cup Basmati rice, washed

½ cup white wine

4 – 5 cups chicken stock

Heat the stock.

In a separate pan heat the olive oil and butter, add the onions and garlic and stir fry very slowly for about 15 minutes without coloring.

After the vegetables have softened, add all the grains and turn up the heat.

When the grains start to look slightly translucent pour in the wine and let the grains absorb almost all the wine.

Add 2 cups of hot stock and stir for few seconds. Cover and simmer on low heat for about 15 minutes.

Check and stir every 5 minutes or so.

When stock is absorbed add another cup.

Taste for seasoning and add salt if needed.

Repeat till all the grains are cooked to your taste.

Stir in 1 T. of butter, set aside and keep warm.

Enjoy...