Duck Soup

Name: Duck Soup
Yield: Serves 4
Cuisine: United States
Ingredients: salt and freshly ground pepper; salt and freshly ground pepper; 4 cups rich duck stock; ¼ cup rendered duck fat; 1 stalk fresh lemongrass, very thinly sliced on the diagonal, or 1 teaspoon fresh lemon juice; 1 stalk fresh lemongrass, very thinly sliced on the diagonal, or 1 teaspoon fresh lemon juice; 1-inch piece fresh ginger, peeled, cut into very fine julienne; 1-inch piece fresh ginger, peeled, cut into very fine julienne; heart and gizzard from 1 duck (more if you can obtain them); heart and gizzard from 1 duck (more if you can obtain them); 16 leaves purple or opal basil; 8 chives, cut into 2-inch pieces; 12 sprigs cilantro; 16 leaves purple or opal basil; ½ cup tomato concasse

Preparation info

Serves
4

Difficulty
Easy

Appears in

Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

About

Ingredients

heart and gizzard from 1 duck (more if you can obtain them)
salt and freshly ground pepper
¼ cup

Americas
United States
Gluten-free
Soup

Method

Season the duck heart and gizzard with salt and pepper and cook them slowly in the duck fat over low heat until very tender, about 30 minutes. They should not brown. Remove them from the fat and cut into thin strips.

Heat the duck stock and add the lemongrass and ginger. Simmer for 5 minutes and then add the rest of the ingredients, including the heart and gizzard. Simmer for another 2