DUCK AND WILD RICE SOUP WITH ROASTED ROOT VEGETABLES
Ingredients:
6 cups brown poultry or game stock
2 fresh duck legs
1 cup wild rice
1/2 cup each peeled and diced carrot, parsnip, celery root and turnip
2 tablespoons duck fat
1/2 cup red onion, diced
Kosher salt and freshly ground pepper
Potato starch blended with cognac
Directions:
Simmer duck legs in stock until very tender, at least 1 hour. Cool, remove skin and bones. Cut up the meat and reserve. Skim the fat off the top of the stock.
Simmer the rice in water to cover until tender, 50 minutes.
Lightly oil the vegetables and roast in a 425 oven until lightly browned.
Saute the diced onion in the duck fat. Add the broth, rice, duck pieces and vegetables. Simmer together for 5 minutes. Thicken to taste with potato starch blended with cognac.
