Duck Soup with Rhubarb

Preparation info
  • Makes 6 cups 1.5 l ) ;

    4

    first-course servings
    • Difficulty

      Complex

Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

Remy Dorotan, the chef-owner of Cendrillon, a restaurant in Manhattan, is from the Philippines. Some of his recipes are traditional, but most are inventive. I adapted this from a dish I had there. If making stock, start one day ahead.

Ingredients

  • One 5- pound (2.25- kg) duck, skinned, meat removed from bones and cut into ½-inch- (1-cm-) wide strips (bones, neck, and wing tips reserved for stock); or use <

Method

If making stock, in a tall narrow stockpot, bring the duck bones, neck, and wing tips to a boil with 8 cups (2 l) water. Bring to a boil. Lower the heat and simmer for 4 hours. If necessary, add water duri