Rich and Flavorful WIld Duck Soup with Carrots and Rice
Ingredients:
-2 duck legs, skin removed, cut into small pieces
-3 carrots, peeled and diced
-1 small onion, peeled and finely chopped
-2 celery stalks, chopped
-2 garlic cloves, minced
-1 cup of long grain white rice
-4 cups of chicken broth or stock
-A handful of fresh parsley leaves, roughly chopped
-Salt and freshly ground black pepper to taste
Instructions:
Heat a large pot over medium heat. Add the duck leg pieces in a single layer and cook for about 10 minutes until golden brown on all sides. Remove from the pot and set aside.
Add the onion, celery, carrots and garlic to the same pot. Sauté for about 5 minutes until softened. Pour in the chicken stock or broth to deglaze the bottom of the pan scraping up any brown bits stuck to it. Return the cooked duck legs back to the pot along with salt and pepper to taste. Bring soup to a boil; reduce heat then cover and simmer for 15 minutes more until vegetables are tender.
When vegetables are tender add in the rice stirring everything together gently so it is evenly distributed throughout the soup. Cover again then let simmer for an additional 15 minutes until rice is done cooked through; stirring occasionally if necessary to avoid sticking at bottom of pot Make sure all liquid is absorbed before removing from heat otherwise add extra stock if needed towards end of cooking time until desired consistancy is reached.
When done turn off heat then stir in parsley leaves before serving warm soup as a meal itself or side dish alongside your favorite main course dish! Enjoy!
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