Saturday, November 5, 2011

Weekend Cook: Duck Soup

Duck Soup

It all started with a beautiful roast duck from Stony Pond Farm.

It tasted fantastic - and the remains went right into the soup pot with an assortment of vegetables and chicken stock.

The stock was placed in a 225f oven overnight, then cooled and strained.

Duck Soup
Glass noodles, shiitake caps, oyster mushrooms, and chard were added.

I soft-boiled some eggs, peeled them, and voila!