Duck Soup the aftermath of Daffy

     Okay I'm storing these a day ahead of each other.  So the actual post date is a day behind.  Deal with it.

     I stowed all the remains in the fridge.  Christmas had been on a Thursday.  I needed Friday to make sure I had all the ingredients.  A little about this soup.

     I chanced upon it whilst scouring the web.  The search lead me to Duck soup with dumplings.  If you Google just that you should come to the Hunters Anglers blog.  Neat blog actually.

     What appealed to me was the simplicity......Okay it had dumplings or these little things I think we used to call Spetzle and I don't care how it's spelled.  Simple AND DUMPLINGS.  You can go read the recipe.  It's an interesting blog and site.  It's not quite a requirement but a suggestion.  Because I'm going to just talk about a few highlights.

     I needed to get a few things for the meal.  Flour, Carrot, and I've no idea what else.  Hell can you remember a year back.  I can say that cause its 2015 and this occurred in 2014.  Lame but still a valid point.

    I started by making the dumpling dough.  Simple and easy enough.  In hindsight I should have maybe let it set a few hours more to let it dry, or even made the night before.  I just followed what was on my screen.

     Started browning some onions in duck fat of course.  Hell even the recipe said to do that.  I did have to cut the duck in half to fit in the pot.  Eventually the onions and everything else was in the pot, simmering for 90 min.

     The dumplings had to be grated.  Like I said I was just sort of following the instructions.  Hindsight again says the dough may have still not been totally dried.  But Hell I was psyched about making this.  So I grated on the large side of the knuckle buster.  My knuckles did not become casualties I'm pleased to report.  They were tiny as to be expected.  I mean I wanted real big gravy absorbing dumplings.  You don't get that in soup.

     Dropped the dumplings in salted boiling water in batches.  Came out well enough.  Then it was time to address the soup.

     Now having already established it to be a fatty meal to begin with.  The soup is also quite fatty.  We did add back some duck fat with the onions also.

     I'm used to making chicken soup.  You strain off some of the scum and fat off the top and such.  I always love eating the veggies you put in for flavor.

     The veggies in the duck soup were tossed.  They were just gross.  As for the soup.  I used a regular strainer under a fine mesh strainer with a piece of paper towel in it absorb fat and just stuff.

     The soup is as pictured in the blog.  I must admit while it was very exciting to make.  The eating was not so great.  I found it bland.  The dumplings at least added some texture.  But I had a great time making it..  Won't be doing it again however.  But am considering making some dumplings for my next batch of chicken soup.

     Thus ends my tale of the Christmas Holidays.  I hope you all had a nice one.  See what I feel like writing tomorrow after I post this blog.

-later

Daffy Duck takes center stage

     I'd taken the duck out and let it rest on the counter whilst I played about making the stuffing.  It was now time to address the star of the meal.  And no I did no hokey how do you do.

     Firstly I took a picture of the directions with my phone.  So I wouldn't have to keep fishing about in the garbage to double check myself.  The directions went something like this.

     Score skin.  Temperature.  Cook breast side down for 1/2 hour.  Flip duck and cook for another hour.  Lower oven then cook for about 30-45 min more.

     Well I pricked the skin all over, did a fairly good job.  There is a difference between pricking and scoring.  In my excitement I just didn't want to cut into the meat.  I was satisfied.

     The cooking went as planned.  Did all the flipping required as well as the temperature change.  And my I say I smiled royally when it came out and I had all this gorgeous fat in the bottom.  Quite a bit actually.  Check back 2 entries for a little information on that.

     I let daffy rest, made some candied carrots.  Called dinner and carved the beast.

     The skin came off reasonably well.  Although there were spots of unreleased fat from where I didn't prick it.  There is not a ton of meat to be had on it.  

     I gave the B.I.L. a pass on the stuffing and asked how he liked the duck.  He let me know 2 days later he'd have it again.

     First and foremost, it does not taste anything like chicken.  Now frogs legs yes, duck no.  Was not gamey but had a definite flavor.  It was enjoyable. 

     Dinner was pleasant and passed well enough.  I kept the carcass.  I found a recipe for duck soup I wanted to try.  Yup.

T.B.C.