Duck Soup Recipe
Ingredients
| Ducks | 2 | |
| Celery stalks with leaves | 2 | |
| Carrots | 2 , cut in chunks | |
| Onion | 1 Large, quartered | |
| Rosemary | 1 Teaspoon | |
| Thyme | 1 Teaspoon | |
| Parsley | 1⁄2 Teaspoon | |
| Medium dry sherry | 6 Ounce | |
| Salt | To Taste | |
| Fresh pepper | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 6063 Calories from Fat 3741
% Daily Value*
Total Fat 415 g638.1%
Saturated Fat 137.5 g687.6%
Trans Fat 0 g
Cholesterol 2177 mg725.7%
Sodium 3198 mg133.2%
Total Carbohydrates 64 g21.5%
Dietary Fiber 11.8 g47%
Sugars 20.5 g
Protein 480 g959.7%
Vitamin A 474.8% Vitamin C 311.5%
Calcium 32.4% Iron 644.6%
*Based on a 2000 Calorie diet
Directions
Strain the stock and put in the fridge overnight.
Discard vegetables and pick all the meat off the birds and set aside.
Discard skin and bones.
Next day remove the hardened fat from the stock and put the stock in a pot, add the meat and seasoning (except sherry).
Heat thoroughly.
Pour sherry into soup bowls, ladle steaming broth on top.
Most men would follow you anywhere for a taste of your duck soup!
Chef
