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

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

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

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Duck Soup

Ingredients

Method

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