Tuesday, January 19, 2010

Smoked Duck Tortilla Soup

I smoked a duck and made duck tacos last week. And then what? I made duck stock and reserved the remaining meat for soup. I made a big pot of Smoked Duck Tortilla Soup a few nights ago. You can find whole ducks in the freezer section of most grocery stores. Here in Hawaii, they are a rare "find" and when someone in our group finds them we buy enough for everyone because they go fast.
Here is the recipe:
The Stock
1 duck carcas
2 heads of garlic cut in half
2 carrots quartered
2 stalks of celery
1 Large onion quartered
2 Bay Leaves or cinnamon leaves if you can get them
6 dried ancho chiles (can sub Dried New Mexico or California red chiles)stemmed and seeded.

Place all in a stock pot, simmer on low for 10 hours, do not allow to boil. Then strain with cheese cloth. Chill stock and remove fat (save 3 Tablespoons for soup). Reserve meat and garlic (remove from bulb) for soup. Remove the chiles and place in a blender with 1 cup of stock and puree, then set aside.  This should make about 6 quarts of stock.
The Soup
4 quarts of duck stock
Reserved duck meat (note if you did not have much meat left, you can sauté a breast and chop it up)
3 tablespoons reserved duck fat
2 sweet onions  or 4 chopped
3 ribs of celery (including tops) chopped
2 carrots, peeled and sliced thinly
1 bunch of kale or chard chopped roughly
Reserved chile puree
Reserved meat
Reserved garlic
1 package of fire roasted frozen corn or fresh corn off the cob

In a large soup pot sauté the onions in the duck fat. When they are beginning to sweat, add celery, garlic and carrots and sauté another couple of minutes. Add remaining ingredients and bring to a simmer for about 30 minutes. Taste and season with salt, pepper and red crushed pepper. It should be slightly spicy, but not extremely so.
The Garnishes
4 tortillas sliced thinly and fried till crispy
1/2 cup green onions (scallions)
1 medium avocado diced Finely shredded cheddar or jack cheese
Chopped cilantro
Crema (Mexican Sour Cream)
To serve fill a bowl with the tortilla strips and avocado chunks. Ladle the hot soup over the strips and then top
with cheese, green onions, cilantro and drizzle crema lightly over the top.


FoodieBear said...

OMG, that looks amazing!!!!

noel said...

That duck soup was absolutely amazing, i could have a cup of that every day!

Cloudia said...

Yummy!! Ono!

Aloha, Friend!

Comfort Spiral

Eddie Roche said...

I have to ask the obvious question - how did you smoke the duck?? I stumbled across your post looking for a whole smoked duck recipe, but most of them say crispy skin is next to impossible to achieve. Yours looks perfect - would you mind sharing?

Devany said...

Eddie, it was really easy. I do haev a truly great smoker, it is a Bradley and you can adjust the heating element digitally like an oven. I cooked and smoked this at the same time like I do turkeys. 325 degrees for 608 hours, depending on the size of the bird. Nothing else, no secrets at all. I may have rubbed a little olive oil on the skin and seasoned it, as I do with turkey.