Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Nov 5, 2005 07:45 AM

Duck soup?

  • a

I have a duck carcass leftover from chinese roast duck. I'd like to make a soup with it. I'm guessing that I treat it pretty much like a chicken carcass? Any good tips?


  1. Click to Upload a photo (10 MB limit)
  1. n
    Niki Rothman

    They serve excellent soup with pre-cooked duck in it at some Chinese restaurants. I bet they are using up their scraps this way too. Just make a broth from the carcass after you've removed the usable meat, adding a quart or two of water, some Better than Bullion chicken base(TJ), carrot, celery, onion and maybe a small chunk of ginger - simmer 1 hour, strain and de-fat (I use paper towels, or refrigerate overnight and lift off the fat), then add soy sauce, lo mein noodles, bok choy or napa cabbage, the duck meat and scallions. That ought to be a tasty bowl of duck soup.

    7 Replies
    1. re: Niki Rothman

      You have the start of a Yee Foo Won Ton Duck Soup meal. This is another option if you have time to do it. Otherwise just noodles is great too.

      You remove all the leftover skin and meat (not sure if the OP has any but it there is some) and reserve.

      Chop up the carcass into small pieces. Add to a pot of water with a small piece of lean pork (about 1/2 lb seasoned with a pinch of salt), chopped carrots, onions, celery and the thick end part of some Napa cabbage and simmer for about 1 1/2 hour. Be sure you leave any spices on the inside of the duck carcass intact for the stock.

      After which you drain the stock and discard the bones and vegetables.

      You should have a very dark and rick stock.

      While the stock is cooking you should make you favorite wonton recipe and make 24 or so wontons (more if you have more to feed). Set aside for a little in refrigerator to "dry out", then deep fry and allow to the oil to drain on paper towels.

      Then place the 12 wonton in a large bowl.

      Take the duck broth and add fine cut carrots and peas (I am lazy and use frozen), shredded duck skin and meat and the leafs of the napa cabbage to the broth cook until done (it will not be long) if you like lightly thicken the soup (this is optional does nothing for favor but it looks richer). Top with some finely sliced green onion and a little white pepper and you are ready to eat.

      Serve on a cold day and it is nice. I will need to make this next time we have Roast Duck. We normally save the skin and meat for the neck and the back before attacking the meat. Normally also we chop our own duck. When buying duck at a Chinese deli I ask for the fresh hot one from the back and being hot the staff cannot chop it anyway since it will fall apart if still hot.

      1. re: yimster

        Thanks for the information. I'm currently simmering the duck carcass, a chicken carcass, onions, garlic, ginger, five spice, carrots, and scallions. It smells delicious. I'm going to refrigerate it overnight and then skim it in the morning. My second question is can I keep the skimmed duck fat to use as a cooking medium.


        1. re: Aimee

          I would not try to use the duck fat you skim, it is not only duck fat but contains parts every from your stock. I normally just dump the fat and other thing in the skim. I treat like a waste product.

          1. re: yimster

            Unless you want to make confit. Then save it and add it to the pot that you're braising the parts in for several hours. When ready to put the duck parts in the crock, you'll have that much more fat to pour over the top to seal.

            1. re: applehome

              Another possibility - filter well, then cook in pan with a lot of salt and small onion pieces - cook onion to a crisp, then let cool and store. Use like butter, but on nice thick bavarian rye or bauern brot - this is called schmalz brot, serve it at your next Oktoberfest with a nice German Lager. The consistency is more like butter than lard.

              Duck fat is said to have a higher percentage of non-saturated fats than most animal fats. Not that I'm trying to say that any of this is healthy - but then again, duck and geese are a big part of the so-called "French paradox".

              1. re: applehome
                Niki Rothman

                OP says she has already put 5 spice powder in the soup. This would totally eliminate the possibility of using the fat for anything that I can think of. 5 spice tainted confit?
                I think not...BUT if she hadn't reached for the 5 spice powder until after she had removed the fat,
                the fat would have been quite usable for just about anything.

                1. re: Niki Rothman

                  Duck fat is great for searing low fat meats (chicken breast, phasants and turkeys). Though the fat you've skimmed off probably has moisture in it and various other flavor, not good for cooking. You can use it to make soysauce rice. Hot rice with a little fat and soysauce mixed in. One of my childhood favorites.