There has been a culling of the Muscovy duck flock in Loch Eport. I am planning on a Persian stew with the jointed duck, made with walnuts and pomegranate molasses. After I jointed the duck, I made a delicious broth from the carcase, and then followed and adapted a recipe that I found online, to cover the ingredients available locally.
The whole time, I was thinking of this classic film: https://en.wikipedia.org/wiki/Duck_Soup_(1933_film)
- 1 duck carcase, chopped into three to fit into the stock pot
- 2 small onions, chopped into quarters
- Parsley – could be stalks or leaves
- 20g dried porcini mushrooms
- 1/2 head of garlic, cloves chopped across the middle
- 1 sprig of thyme
- 2+ bayleaves – I used 4 small leaves
- 5 black peppercorns
- 3 medium or 1 very large carrot, finely diced
- 2 sticks of celery, finely sliced
- 1 can of flageolet beans (not always available, I used haricot beans instead)
- 40g pearl barley
- 150g chard or spinach, chopped roughly
- 50ml sherry
- salt to taste – about a teaspoonful
- freshly ground pepper
- grated parmesan cheese
- Put the duck carcase, onions, parsley, porcini mushrooms, garlic, thyme, bay leaves, and peppercorns into the stock pot, and fill with water to cover everything. Bring to a simmer and cook for 2 hours.
- Strain the stock, and put in a soup pan. Pick any meat off the carcase and reserve
- Add the barley, and simmer for 45 minutes.
- Add the carrots, celery, bring to a simmer again for 10 minutes, and season to taste with salt and pepper.
- Add the beans and spinach, and cook for another 5 minutes.
- Add the sherry and any duck meat.
Serve in large soup bowls, garnished with grated parmesan, and with a good bread, such as sour-dough bread. You could also drizzle good quality olive oil on the soup or the bread.