Mittwoch, 31. Oktober 2012

Duck leftover - soup

As I wrote before I used the bones and scraps for a little soup. Soups need a nice broth. Therefor I chopped the bird into bigger chunks after peeling off the meat and the attached skin from the back, sides, shoulders and wings (nearly one rice bowl full of scraps).
The chunks went into a deep pan together with 1.5 l water, 1 roughly cut knob ginger, 2 garlic gloves and just 1 small parcel instant dashi powder. This simmered for 20 minutes. I strained the broth through a mashed strainer, refilled the pan with broth and added 1 tablespoon sugar, 50 ml Sake, 50 ml Mirin and soy sauce, a splash oystersauce, a small handful autumn trumpets (mushrooms) and some chinese cabbage, just a thicker slice ripped into chunks. This has to simmer a few minutes. Meanwhile I steamed a carrot, cut and trimmed into rounds, blanched a handful bean sprouts and cut 1/4 leek into very fine slices, cut the duck meat into stripes and boiled 2 servings Udon.
I also added 2 tablespoons instant seaweed to the broth and prepared some young celery leaves. What was left to be done was simply serving:
Noodles, broth, meat and vegetables to ones liking. To adjust the seasoning: salt, soy sauce and chilliflakes.

carrots, meat, black autumn trumpet, beean sprouts, cabbage and noodles

Kommentare:

Hiroyuki hat gesagt…

Instant dashi, soy sauce, and mirin?? So, it's a lot like kamo (= duck) udon in Japan? (laugh)

Fräulein Trude hat gesagt…

Yes, but I didn't dare to call it kamo udon. It is near but not really the same (laugh).

Nippon Nin hat gesagt…

This is good recipe to have for left over Thanksgiving turkey, add more fat in for turkey, perhaps? Looks great!

Fräulein Trude hat gesagt…

Hi Nippon nin, yes, I wood add some fat (maybe goose fat) for additional flavour. Turkey is very lean.