If you can’t wait until Arkansas Advocates for Children & Families’ annual event on March 2, Nathan Miller of BCW shares the recipe for his Soup Sunday submission to give readers an early taste.
Read more: Kevin Shalin’s Appetite for Giving Back
Duck & Wild Rice Soup
Serves 8
Ingredients:
- 4 duck legs, roasted and pulled
- 2 tbsp. unsalted butter
- 2 tbsp. olive oil
- 1 yellow onion, diced small
- 1 medium carrot, diced small
- 1 stalk celery, diced small
- 2 tbsp. fresh garlic, minced
- 1 tbsp. rosemary, finely chopped
- 2 cups crimini (baby bella) mushrooms, quartered and roasted
- 8 cups chicken stock
- 1 cup heavy cream
- 1 bay leaf
- 2 cups kale, cleaned and roughly chopped
- 3 cups wild rice, cooked
- salt and pepper
- 2 tbsp. parsley
- 1 tbsp. lemon juice
- Zest from one lemon
Directions:
For the duck:
- Place meat in a small casserole dish just big enough to fit the duck.
- Season with salt and pepper to taste and place in the fridge for 2-4 hours.
- Remove from the fridge and cover 3/4 of the way up in duck fat (olive oil works fine, too).
- Place in an oven set to 300 degrees (no need to pre-heat) for 3.5 hours.
- Once done (meat should be falling off the bone), pull duck from bone and remove skin.
- Set aside while making the soup.
For the soup:
- Combine onion, carrot, celery and garlic in an 8-quart soup pot and sweat in butter and olive oil on medium-high heat.
- Once translucent, add roasted mushrooms, rosemary, chicken stock and bay leaf.
- Season with salt and pepper and simmer for about 10 minutes on medium-low heat.
- Add pulled duck and heavy cream and simmer for 30 minutes.
- Add kale and cooked wild rice.
- Season again with salt and pepper if desired, then simmer for a few more minutes.
- Combine lemon juice, lemon zest and parsley separately.
- Remove soup from heat, serve and garnish each bowl with the lemon and parsley mixture.