Won Ton Duck Soup
Won Ton Duck Soup
After duck dinner with friends a few days ago I was left with the wings, neck and a few bony pieces of back. I didn’t want to waste them so I used them for stock. The few pieces of duck I had only gave me about half a cup of meat. Then I got a call from a friend and suddenly had company coming for dinner. To make the duck meat go a little further I used the meat in won tons and made an Asian inspired soup. I had an onion, a small sweet potato, some canned straw mushrooms and green onions. Ended up with a very yummy dinner for two. Jonathan gave it two thumbs up. I was happy to get a nice meal out of just stuff I had on hand. I had also trimmed off some skin from the ducks before roasting them and had rendered the fat. I used it to brown the onions for the soup. Use oil if you don’t have duck fat.
Won Ton Duck Soup
4 c. duck stock- made from wings, neck, gizzard and back pieces, onions, carrots etc.
1/2 c. duck meat
1 T. hoisen sauce
1/4 t. ginger
about 12 wonton wrappers
1 T. duck fat
1 onion, diced
1 rib celery, sliced
1 small sweet potato, peeled and diced
1 can straw mushrooms, drained
sesame oil
salt and hot sauce to taste
3 T. green onion, chopped fine
Make a stock from duck trimmings and aromatic vegetables. Strain and set aside. Remove what meat you can from the duck and mince fine. Combine cooled duck meat with hoisen sauce and ginger. Place a teaspoon on the duck mixture in a wonton wrapper. Moisten edges of wrapper and fold like a small egg roll. Set aside. Continue with remaining meat until it is used up. You should get about 12. Meanwhile heat a little duck fat in soup pot and cook onions until tender. Add stock, vegetables and mushrooms and cook until the vegetables are tender, about 15 minutes. Add wontons and simmer until they are tender, about 4 minutes. Add a drizzle of sesame oil, season to taste and top with green onion right before serving. Serves 2-3.
