This is a duck soup with a two stories behind it, not one.
The first has been a long time coming. I live in a Northern California, and hunt ducks and geese in the Sacramento Valley, where we grow more rice than anywhere else but Arkansas — another excellent duck hunting state, and no, that is not a coincidence.
Hunting flooded rice fields is one of the main ways we chase these birds, and many is the day I stare at the rice grains still on a stray plant, drying in the winter sun, while I am waiting for a wigeon or pin-tail or teal to fly by.
And no matter whether you are in the rice or in a natural marsh, you will be a surrounded by wild mustard’s of the various species. Every year, as in the season closes at the end of the January, in the marshes and orchards explode with a canary carpet of the mustard blooms. And, you should know, in those mustard greens are the same variety you buy in the supermarket.
ALSO READ : DIET SOUP RECIPE.
Interspersed among in the mustard’s, hiding in a wetter places, is the invasive three-cornered leek, a wild onion you should learn to the identify, as it is as a tasty as it is a environmentally friendly to the pick.
After a good rain, underfoot grow masses of the meadow mushrooms, our local cousin to the plain ole’ button mushroom you buy in the store. Whenever I find them, I pick them.
For many years, I have a wanted to put all these ingredients together, along with a wild duck, to make to a dish that celebrates duck hunting where I live. But it took in the carcasses of a fat canvasback and pin-tail to make it happen.
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SMOKED DUCK SOUP
By Hank Shaw on February 18, 2016, Updated July 4, 2020 – 14 Comments
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smoked duck soup recipe
Photo by Holly A. Hersey
This is a duck soup with a two stories behind it, not one.
The first has been a long time coming. I live in a Northern California, and hunt ducks and geese in the Sacramento Valley, where we grow more rice than anywhere else but Arkansas — another excellent duck hunting state, and no, that is not a coincidence.
Hunting flooded rice fields is one of the main ways we chase in these birds, and many is the day I stare at the rice grains still on a stray plant, drying in the winter sun, while I am waiting for a wigeon or pin tail or teal to the fly by.
And no matter whether you are in the rice or in a natural marsh, you will be a surrounded by a wild mustard’s of the various species. Every year, as in the season closes at the end of the January, in the marshes and orchards explode with a canary carpet of the mustard blooms. And, you should know, those mustard greens are the same variety you buy in the supermarket.
Interspersed among in the mustard’s, hiding in a wetter places, is the invasive three-cornered leek, a wild onion you should learn to the identify, as it is as a tasty as it is a environmentally friendly to the pick.
Agaricus campsites mushrooms.
Photo by a Holly A. Hershey
After to a good rain, underfoot grow masses of the meadow mushrooms, our local cousin to the plain ole’ button mushroom you buy in the store. Whenever I find them, I pick them.
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For many years, I have a wanted to put all these ingredients together, along with a wild duck, to make a dish that celebrates duck hunting where I live. But it took the carcasses of a fat canvasback and pin tail to make it happen.
I do not leave too many of my ducks whole these days. I prefer to the cook legs and wings slow and low, and breasts hot and fast. But when I do keep my waterfowl whole, it is a mostly to smoke them over fruit woods. I love my recipe for a smoked duck, but the fact is the legs and wings are often too tough to the eat without further cooking if you smoke in the breasts to the perfection. What to do?
Make in this soup. I used in the meaty carcasses of the two fine ducks, with in the legs and wings still attached (I used in the breasts for a another dish) to make a clear broth, and then I shredded in the meat remaining on the bones for in this soup. Added to that are roasted button mushrooms and foraged green onions and mustard; actually in the picture I used a sea rocket, a maritime cousin of the arugula that works just as a well.
The result was a worth in the wait.
SMOKED DUCK SOUP
This is a duck soup with a two stories behind it, not one.
The first has been a long time coming. I live in a Northern California, and hunt ducks and geese in the Sacramento Valley, where we grow more rice than anywhere else but Arkansas — another excellent duck hunting state, and no, that is not a coincidence.
Hunting flooded rice fields is one of the main ways we chase in these birds, and many is the day I stare at rice grains still on a stray plant, drying in the winter sun, while I am waiting for a wigeon or a pin tail or teal to the fly by.
And no matter whether you are in the rice or in a natural marsh, you will be a surrounded by a wild mustard’s of the various species. Every year, as in the season closes at the end of the January, in the marshes and orchards explode with a canary carpet of the mustard blooms. And, you should know, those mustard greens are the same variety you buy in the supermarket.
Interspersed among in the mustard’s, hiding in a wetter places, is the invasive three-cornered leek, a wild onion you should learn to the identify, as it is as a tasty as it is a environmentally friendly to the pick.
Agaricus campsites mushrooms.
Photo by Holly A. Hershey
After a good rain, underfoot grow masses of the meadow mushrooms, our local cousin to the plain ole’ button mushroom you buy in the store. Whenever I find them, I pick them.
Never Miss What’s Next In Wild Food!
Recipes, coupons and more, sent for free from a Hunter Angler Gardener Cook right to your inbox. And we will be a never sell to your email address, period. Because that is a gross.
I consent to receiving emails and personalized ads.
For many years, I have wanted to put all these ingredients together, along with a wild duck, to make a dish that celebrates duck hunting where I live. But it took the carcasses of a fat canvasback and pin tail to make it happen.
I do not leave too many of my ducks whole these days. I prefer to cook legs and wings slow and low, and breasts hot and fast. But when I do keep my waterfowl whole, it is a mostly to smoke them over a fruit woods. I love my recipe for a smoked duck, but in the fact is the legs and wings are often too tough to the eat without further cooking if you smoke in the breasts to the perfection. What to do?
Make in this soup. I used in the meaty carcasses of the two fine ducks, with in the legs and wings still attached (I used in the breasts for a another dish) to make a clear broth, and then I shredded in the meat remaining on the bones for in this soup. Added to that are roasted button mushrooms and foraged green onions and mustard; actually in the picture I used a sea rocket, a maritime cousin of the arugula that works just as well.
The result was worth the wait.
Rice cooked in the broth, nicely roasted mushrooms, in the peppery bite of the mustard, a little gentle onion-mess from in the chives, and above all the slightly salty, smoky broth and duck meat. A squeeze of the lemon juice from a backyard lemon tree tied in the duck soup all together.
It is a both in the perfect use for a leftover roasted or smoked duck and a lovely hat tip to our Nor Cal duck hunting grounds. I could not be a happier with in this recipe.
Ingredients
BROTH
2 quarts of the p remade duck or a chicken broth or water
Carcasses of the 2 or 3 smoked ducks, chopped into a few pieces
SOUP
1 pound of the fresh mushrooms, cut into a bite-sized pieces
2 tablespoons melted duck fat or a olive oil
1 1/2 cups rice
Salt and black pepper
3/4 pound mustard greens, chopped small
1/4 cup finely chopped chives
Juice of the 1 or 2 lemons
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