Have you entered Ott, A's Iron Chef Challenge yet? This month is sponsored by Maple Leaf Farms in northern Indiana. You can check out my first entry, "Ducky-yaki" here.
We had a little left over duck, so I figured I'd go all Iron Chef style and make a few other duck courses. Today's recipe is Duck Soup.
What you'll need:
Cooked duck, cut into pieces - about a cup
Duck stock made from the duck bones - enough to fill a 2 qt sauce pan 1/2 -2/3 full
Diced carrots, green onions, celery, mushrooms, bamboo shoots, water chestnuts - about 2 cups total, adjust according to taste
Sesame Seed Oil - a few splashes
Salt to taste
Bring stock to a light boil and add diced veggies.
While soup is heating, prepare rice noodles. I love these things! Just place in a glass bowl, cover with hot water and let stand for 10 minutes! Too easy!
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