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MY COOKBOOK
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12.5.14

DUCK GIBLET SOUP - KACSA APRÓLÉK LEVES


I forgot how good duck soup tastes. Not brown, not colorless, not cloudy, clear, rich, yellow soup. That is the Hungarian version. I regret not saving the wings, in fact next time I roast a duck I will cut out the entire back section for soup. The neck and the bits I cut off here and there made a lovely little soup, little is the operating word. I didn't fill my pressure cooker beyond the half way mark. I already cooked the carcass and froze it for other purposes. I disagree with using the carcass for soup, unless its bean or tomato based, because it does not give sufficient flavour and besides it’s cloudy. If it’s not perfectly clear and bright yellow it just isn't duck soup.

Two down and one more to go.
Our granddaughter, Kristen went to China.
There she ate three bowls of duck soup in 2005.

Grandson Joshua ate the duck eye. 

Cooking duck soup in the pressure cooker is a dream. Not that you cannot slow simmer it, but that takes time, patience and skimming of foam. If you make soup often, a pressure cooker is essential. If I had to choose between my pressure cooker and microwave, I would pick the pressure cooker without hesitation. 

I cooked the giblets, [minus the liver] with onion, garlic, bay leaf and a few cardamoms in the pressure cooker. I poured the stock through a fine sieve into a clean dutch pot and cooked the liver dumplings in it next. I poured the stock through the fine sieve again and finally cooked the vegetables in the stock. I put the neck section and the liver dumplings back into the pot and the duck soup was ready. 

Duck Stock: 

duck neck, wings, giblets [excluding liver] and backs pieces [optional] 
1/2 onion 
2 cloves of garlic 
1 bay leaf 
6-8 black peppers 
3-4 cardamoms 
 water 
salt to taste 

Soup: 
6 cups of Duck Stock 
2 carrots, sliced 
1 parsnip, sliced 
1 wedge of celeriac 
1/2 kohlrabi, chopped [I use a handful of haricot vert] 

• Wash the meat. 
• Place stock ingredients in the pressure cooker. 
• Add water just under the water line. 
• Add salt to taste. 
• Process the stock for half an hour. Always follow safety procedures when using the pressure cooker.* 
• Meanwhile wash, peel and slice the vegetables and set them aside. 
• Prepare the liver soup dumplings for cooking and set them aside. 
• Pour the finished stock through a fine sieve and into a dutch pot. Clean up the meat and set it aside, discarding everything else. 
• Bring the stock to a slow simmer and add the liver soup dumplings and slow simmer until dumplings float to the top. 
• Pour the stock through a fine sieve again and set aside the cooked liver soup dumplings. 
• Put the stock back into the dutch pot and add the prepared vegetables. 
• Slow simmer until the vegetables are tender. 
• Put back the cleaned up meat and the liver soup dumplings. 
• Adjust the salt and serve. 

*Cooking the stock in a stockpot will take about six hours. Place the stock ingredients into the pot and add water that covers the ingredients by about 4 inches of water. Never let it boil hard, slow simmer the stock and skim off the scum that forms on the top. At the end put it through a fine sieve and only save the meaty parts and the stock. Discard everything else.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!

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