Just got done eating my 1st duck soup of the season.
I brown all the legs, thighs, wings necks, backs, hearts and breast bones from a limit of Mallards, Gadwall and Wigeon in olive oil.
I dis guard the pelvis as any kidney imparts an off flavor.
Then all the browned meat is put into a crock pot full of salted water with some carrots, onion and celery to make stock. Heat on low for 12 hours.
Drain all the meat and vegis out. Put the stock back into the crockpot and add soup vegis. This year I am putting roasted green chilis in the soup and it gives it a lot of added zest. Carrots, celery and onions along with the roasted chilis.
I then pick all the meat off the bones and put in the meat for the last hour of the 12 hours crock pot soak. My chickens really like to pick through the bones and vegis used to make the stock.
Sauteed chantrelles are a nice touch to add just before eating.
I made 10 quarts of this and only got to eat one bowl it went so fast, the roasted chilis are a real good addition.
What do you guys do with all your duck legs, wings, thighs, necks, hearts and backs?