Duck Soup

Duck Soup Recipe from Lithuania with Rye Bread and Allspice

Region / culture: Lithuania | Preparation time: 15 minutes | Cooking time: 2 hours 15 minutes | Servings: 4

Introduction

Duck soup is a traditional dish that has been enjoyed for centuries in various cultures around the world. This hearty and flavorful soup is made with tender pieces of duck meat, vegetables, and a rich broth that is sure to warm you up on a cold day.

History

The origins of duck soup can be traced back to ancient times when ducks were a common source of meat for many civilizations. The recipe has evolved over the years, with different regions adding their own unique twist to the dish. Today, duck soup is enjoyed in many countries as a comforting and delicious meal.

Ingredients

1 duck, cut up
1 large onion
6 allspice berries
2 bay leaves
available duck blood
4 ribs of celery
2 carrots
1 slice of dark rye bread
0.25 cup vinegar
salt to taste
Variation: omit carrots and celery, add 5 or 6 prunes.

How to prepare

In a glass or porcelain container, collect the blood from a freshly killed duck.
Immediately add 1 tbsp of vinegar to prevent the blood from coagulating.
Place the cut-up duck into a pot with 3 to 4 qt (3.78 liters) of hot water.
Add onion, spices, celery, and carrots.
Season with salt to taste.
Cook for approximately 2 hours.
Skim off any impurities as necessary to keep the broth clear.
Once the meat is tender, remove it from the broth and place it in the oven to keep it hot.
Strain the broth into a stainless steel or enameled pot. Do not use aluminum.
Crumble bread and add the remaining vinegar and duck blood to the broth.
Bring the mixture to a boil and then reduce to a simmer for about 15 minutes, stirring constantly with a wooden or stainless steel spoon.
Serve hot.

Variations

Add prunes for a touch of sweetness.
Use different vegetables such as potatoes, leeks, or parsnips for added flavor.

Cooking Tips & Tricks

To enhance the flavor of the soup, consider adding herbs such as thyme, rosemary, or parsley.

- For a richer broth, you can roast the duck before adding it to the pot.

- Skim off any excess fat that rises to the top of the soup during cooking to reduce the calorie content.

- For a thicker soup, you can add a roux made from flour and butter to the broth.

Serving Suggestions

Serve duck soup with a side of crusty bread or a simple green salad for a complete meal.

Cooking Techniques

Slow cooking the duck in the broth helps to tenderize the meat and infuse it with flavor.

- Straining the broth ensures a clear and smooth soup.

Ingredient Substitutions

You can use chicken or turkey as a substitute for duck in this recipe.

- White vinegar can be used instead of dark rye bread vinegar.

Make Ahead Tips

Duck soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Garnish the soup with fresh herbs such as parsley or chives for a pop of color and flavor.

Pairing Recommendations

Pair duck soup with a glass of red wine or a crisp white wine for a delicious meal.

Storage and Reheating Instructions

Store leftover duck soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 12g per serving

Fats

Total Fat: 8g per serving

Saturated Fat: 2g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

Duck soup is a good source of iron, vitamin A, and vitamin C.

Alergens

Contains gluten from the dark rye bread.

Summary

Duck soup is a nutritious and filling meal that provides a good balance of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a healthy choice for a comforting meal.

Summary

Duck soup is a classic dish that is both comforting and delicious. With its rich broth, tender duck meat, and flavorful vegetables, this soup is sure to become a favorite in your household. Enjoy it on a cold day for a warm and satisfying meal.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of wonder. It was a crisp autumn day, and I was visiting my dear friend Margot in her cozy cottage nestled in the rolling hills of the countryside. As soon as I stepped through the door, a tantalizing aroma wafted through the air, making my stomach rumble with anticipation.

Margot greeted me with a warm smile and ushered me into her kitchen, where a large pot bubbled away on the stove. "I'm making duck soup," she announced proudly, stirring the rich broth with a wooden spoon. I had never tried duck soup before, and I watched in fascination as Margot added a medley of fresh vegetables, herbs, and spices to the pot.

As the soup simmered and the flavors melded together, Margot regaled me with the story of how she learned to make this delicious dish. She had first encountered the recipe during a trip to France many years ago, where she had dined at a quaint little bistro tucked away in a cobblestone alleyway. The chef, a kindly old man with a twinkle in his eye, had taken Margot under his wing and taught her the secrets of his famous duck soup.

Margot's eyes sparkled with nostalgia as she recounted the hours spent in the bistro kitchen, chopping vegetables, plucking herbs, and simmering broth. She described the intoxicating aroma that filled the air as the soup cooked slowly on the stove, and the joy of tasting the first spoonful of the rich, hearty broth.

After her trip to France, Margot had returned home with the recipe for duck soup tucked safely in her apron pocket. She had spent countless hours perfecting the dish, tweaking the ingredients and adjusting the seasonings until she had recreated the flavors of that magical evening in the bistro.

As I listened to Margot's story, I felt a deep sense of admiration for her culinary skills and her adventurous spirit. I had always been in awe of her ability to create delicious meals from scratch, using only the freshest ingredients and the most authentic recipes.

After hours of simmering on the stove, the duck soup was finally ready. Margot ladled steaming bowls of the fragrant broth into rustic ceramic bowls and garnished them with a sprinkle of fresh parsley. We sat down at her wooden kitchen table, savoring each spoonful of the savory soup as the flavors danced on our tongues.

As I savored the rich, complex flavors of the duck soup, I felt a sense of gratitude for the countless hours Margot had spent perfecting this recipe. I marveled at how a simple dish could hold so much history and tradition, passed down through generations and across continents.

With each spoonful of the delicious broth, I felt a connection to the chef in the French bistro, to Margot and her adventurous spirit, and to the countless people who had contributed to the creation of this humble yet extraordinary dish. I realized that cooking is not just about following a recipe, but about honoring the traditions and stories that make each dish unique and special.

As I finished my bowl of duck soup, I knew that I would carry this recipe with me for the rest of my life. I would recreate it in my own kitchen, sharing it with friends and family, and passing it down to future generations. And every time I tasted the rich, savory flavors of the duck soup, I would be reminded of that crisp autumn day in Margot's kitchen, filled with wonder and gratitude for the power of food to connect us to the past and to each other.