NOV-DEC_flipbook

HOLIDAYS

Duck Soup with Quacklings WHAT YOU WILL NEED 2

ducks, each about 2½ pounds, smoked or roasted

2

quarts water

1

gallon chicken stock

2 2

cans of beer

large white onions, roughly chopped green bell pepper, roughly chopped

1

3 celery stalks, roughly chopped 4 fresh garlic cloves, chopped ½ cup chopped parsley 1 carrot, roughly chopped 2 fresh rosemary sprigs 1 pint fresh mushrooms, sliced 6 ounces wild rice 1 Duck Skin Quacklings (recipe follows)

[FAR LEFT] Rice Dressing

photo by Romney Caruso [LEFT] Duck Soup with Quacklings

bunch green onions, finely chopped for garnish

There’s always a debate about dressing — some are all about oyster dressing, others insist on cornbread stuffing. A Midwestern friend who didn’t know any better, bless her elsewhere heart, longed for Stove Top Stuffing.That was easy. The best thing about dressing and stuffing is that they require just about the same ingredients.We have, at times, four pans of different bread groups lined up awaiting additions of pecans, sausage, or seafood such as crabmeat, oysters or shrimp. Creamed spinach commands a must-have category, and after washing and chopping for years we discovered that there was no taste difference between fresh or frozen. The biggest issue was thawing and draining the little boxes. Yes, please plan to do that in advance. You can actually assemble the entire dish in advance. Covered, it holds refrigerated for at least three days. The main reason we never tried to fry a turkey was small children. First for safety, then we had no idea of how to properly dispose of all that oil. If anyone has an ecologically appropriate way to do that, let me know, I’ve always wondered. A friend, who also hosts a large friends and family feast, believes in culinary democracy. The crowd gets to vote one dish off the island following the meal. The next year the banished dish is replaced by a hopeful entry, subject to another vote. Jell-O mold was voted off, jiggling in despair.The hostess retains veto power. She loves the old green bean casserole recipe with French’s fried onion rings, so that’s not going anywhere. Banished dishes included beets, carrots, and anything to be cooked at last minute and jam the kitchen. A simple survey of the plates at the end of the meal weighs heavily on the decisions.

HOW TO PREP Remove skin and pick meat from 2 ducks. Set skin aside. Cut duck meat into bite-size pieces. Cover and refrigerate. Split duck carcasses in half. Using a 3-gallon stockpot over medium heat, add water and chicken stock. Add duck carcasses and onion, green bell pepper, celery, garlic, parsley, carrot, and rosemary. Bring liquid to a boil. Then reduce heat to medium-low and allow it to simmer until reduced by half, 1 to 2 hours. Periodically skim off foam and impurities that float to top. Strain stock and discard carcasses and vegetables. Return strained stock to stockpot. Add rice and simmer until it is fully cooked, approximately 1 hour. Add mushrooms and duck meat, then continue simmering until heated, about 15 minutes. Garnish with green onions. Serve Duck Skin Quacklings either atop or alongside soup. Duck Skin Quacklings Cut duck skin into bite-sized pieces. Pour ½ cup of water into a medium saucepan (you need very little water if duck skin is already cooked). Bring to a boil and simmer until no water is left and fat is rendered from duck skin. Carefully pour off and reserve any duck fat that remains — you’ll need it. To make quacklings, using a medium-sized skillet, add the remaining duck fat over medium-high heat. Fry the duck skin in the duck fat until browned and crisp. Carefully remove using tongs or a slotted spoon. (Serves 10 to 12)

Food has a way of bringing peo- ple together, especially during the holidays, especially at my house. There’s always plen- ty to eat and drink, family, friends, music, laughter, and thankfully, we aren’t alone.

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