Answers
When I cook a turkey or a chicken, I often make turkey or chicken soup. I cooked a duck for Easter. Can I make duck soup, or is there too much fat in duck for this to work well? Does anyone have a recipe?
Duck soup
1 lg Or 2 small ducks
1 lg Onion, diced
8 c Water
1 t Salt
2 ea Stalks celery, with leaves, chopped
6 ea Chicken bouillon cubes
YIELD: 4 SERVINGS
Place all in a large pot, simmer gently for 2 or 3 hours. If too thick, add one cup water, add 2 or 3 oz tin of thin noodles, cook very slowly half hour longer and serve. Serve with fresh hot buns
Does anyone have a good duck soup recipe for ferrets. I think Mine are getting bored with the same old same?
First of all, cat food is Very bad for Ferrets. They have sensative digestive systems. I really am serious about finding a recipe for duck soup.
For a little change of pace, try this:
Bob Church's Chicken Gravy
Here is a great trick that can be used with a ferret with a very queasy stomach, or one just coming off a liquid diet and not wanting to eat solid food. Because most kibbles are about 60% grain, a lot of ferrets will accept bread because it smells like kibble. When I have a ferret that just won't eat much, I dip a *tiny* piece of bread into a gravy made from pureed chicken. The chicken goes in with the bread, which they recognize. Soon, they are licking chicken from my fingers, then sucking it out of the bowl on their own. Then I make the chicken puree "lumpier" until I get them on solid chicken (tuna also works). The only problem with chicken is if you don't puree an entire chicken with its skin and fat, it is too lean to be healthy, so you need to add an outside source of fat so the mixture is roughly 70% chicken, 30% animal fat. Here is my recipe:
1 whole roasting chicken (cut into pieces to fit in the blender; do not remove skin, fat, bones or giblets - small pieces puree better)
1 Tablespoon olive oil
1 Tablespoon Ferretone (or whatever vitamin supplement you use)
1 Cup ferret, mink or high-grade cat kibble
2 Tablespoons fine bran OR whole oats OR Metamucil
1 Tube Nutrical
3 or 4 Eggshells
4 Tablespoons honey
1 Cup fat trimmings (uncooked; I save trimmed fat for just this purpose)
Puree the chicken with the fat, kibble and eggshells; add water until you make a thin gravy. Pour the mix into a pot and cook for 30 minutes, or until it has the consistency of cream or thick gravy. Add the rest of the ingredients and mix well. Now, here's the hard part. Put one cup of chicken gravy into a Ziploc, push out the air, and set aside. Repeat this process until all the gravy has been portioned out, then dump the Ziplocs into a container to store in the freezer. Ha! Not hard at all, especially after all the grinding has been done.
I found this on a site and I'll try to find the link again, so I can post it for ya. It's nutritionally very complete and great for the sick and dying. Hope all of yours are well. I know the bread thing isn't good for them, but we are talking about ferts that are not eating otherwise, so I'm always happy for any little bite I can get down them.
Oh, if you don't have a meat grinder talk to your butchers. Sometimes they are willing to help out and run one through at the end of the day.
LOL, isn't it funny when those that have never been owned by a fert get all confused and think you are actually talking about DUCK soup. It tickles me.
Oh, here's a link with pictures:
http://www.trifl.org/makingravy.shtml
http://www.miamiferret.org/fhc/duck_soup .htm
I'm using fresh duck
Duck Soup With Extra-Thin Noodles
Yield: 6 Servings
Ingredients
2 c preserved mustard greens
7 c water
4 garlic cloves, crushed
1 ts finely chopped fresh ginger
1 tb fish sauce
1/2 ts salt
4 oz extra-thin wheat noodles
1 3 lb duck
1 1/2 c chicken stock
1 onion, chopped
1/4 c light soy sauce
1/2 ts pepper
1 ts sugar
1 c thinly sliced green onion
Instructions
Rinse the greens , soak in cold water for 1 hr; drain, cut into 1"
slices and set aside. Skin duck and remove fat. Sever wings and
thighs and sep- erate breast from back. Combine duck pieces with the
next 10 ingredients in a large pot, bring to a boil, skim off any
foam, lower heat, cover and simmer 1 hr. Remove from heat. Remove the
duck, let pieces cool and bone them. Soak noodles in water 15 min and
drain. Return the soup to med heat and add duck meat, noodles and
mustard greens. Simmer 15 min and serve with green onion garnish.
Duck Soup, Chinese Style
Yield: 8 Servings
Ingredients
2 qt Chicken stock; fresh or
-canned
6 Dried Chinese mushrooms
1 pn White pepper; or to taste
1 c Chinese greens, bok choy or
-napa
Bones from one roast duck
3 Green onions; chopped
1 ts Sesame oil
1 c Cooked duck meat; cut
-julienned
1 oz Cellophane noodles; see *
-Note
Salt; to taste
=== GARNISH ===
1 lg Egg; raw
1 tb Chinese parsley; chopped
Instructions
* Note: Found in Oriental Markets.
Soak the dried mushrooms in 1 cup warm water for about 1/2 hour.
Bring the chicken stock to a simmer and add the mushrooms and the water in
which they were soaked. Add the pepper, greens and bones. Simmer for 1
hour.
Drain the stock and discard all solids except the mushrooms. Cut the
mushrooms julienne and return to the stockpot. Add the green onions,
sesame oil and cooked duck meat, and taste for salt.
Drop the noodles into the pot and simmer until they are just tender, about
5 minutes.
Place the soup in a tureen and add the shelled raw egg, whole. It will
cook on the way to the table.
Add the parsley garnish. Stir the egg into the soup at the table.
Comments: The Chinese are very frugal cooks. Little or nothing is wasted
-- including the bones of the duck.
This is easy and delicious.
Duck Soup With Wild Rice
Yield: 8 Servings
Ingredients
5 lb duck
1 salt
1 ground pepper
2 qt chicken stock
1 c wild rice
1 md onion, chopped
3 leeks, cleaned and finely
1 sliced
2 c mushrooms, sliced
3 ribs celery, diced
2 tb vegetable oil
1/3 c sherry vinegar
1 parsley, chopped
Instructions
Season the duck lightly with salt and pepper, place in a baking pan
on a rack and roast in a preheated 375oF oven for 1 hour, until
juices run clear and meat is tender. Let cool. Pull off the meat,
discard the skin and dice the meat in small pieces. Set aside.
Brown the duck bones in a skillet over high heat. Place in a soup pot
with chicken stock. Bring to a boil and simmer for 35 minutes.
Degrease and strain the stock. Set aside. Wash the wild rice and soak
in cold water for 30 minutes. In the soup pot, saute the onion,
leeks, mushrooms and celery in hot oil (or duck fat) without
browning. Drain the wild rice and add to vegetables. Pour in the
strained stock. Cook at a simmer for 45 minutes.
Add the sherry vinegar and duck meat. Season with salt and pepper to
taste. Cook 15 more minutes. Serve with a garnish of chopped parsley.
Per Serving: Calories: 355, Protein: 28g, Carbohydrates: 24g, Fat:
14g, Saturated Fat: 4g, Cholesterol: 80mg, Sodium: 79mg, Fiber: 3g.
Thank you.
Here ya go:-
Duck Soup
"This is an old Polish recipe that was used at Easter time. This recipe is traditionally. If desired the fruit can be removed, leaving broth to serve with noodle. If you do not know where to purchase a duck, contact a local farmer or butcher.
INGREDIENTS (Nutrition)
1 (4 pound) wild duck, whole
2895 ml water
6 g salt
1 stalk celery, cut into 2 inch pieces
1 sprig chopped fresh parsley
235 ml heavy cream
5 whole allspice berries
2 whole cloves
450 g pitted prunes
70 g raisins
1 tart apple - peeled, cored and chopped
15 g all-purpose flour
10 g white sugar
salt and pepper to taste
15 ml fresh lemon juice
DIRECTIONS
Cover whole duck with water in large stock pot. Add salt, and bring to a boil. Skim off foam.
Place celery, parsley, allspice, and cloves in a cheese cloth bag, and add to stock pot. Cover and cook over low heat until meat is tender, approximately 1 1/2 hours.
Remove cheese cloth bag from stock pot. Remove duck. Discard bones, cut up meat, and return to the broth.
Mix in prunes, raisins and apple. Simmer for 30 minutes.
In a medium bowl, beat flour and sugar into cream until smooth. . Add stock water , blending thoroughly. Pour mixture slowly back into stock pot, stirring constantly until soup comes to a boil. Season to taste with salt, pepper, lemon juice and vinegar.
You can serve with Noodles.
Enjoy
It had a plastic pot with a lid that was hinged in the middle ...... you had to balance the plastic ducks on the lid and if you didn't balance them properly the lid would flip and you'd have duck soup.
I never heard about this be4