Waterfowling is a chilling sport in most parts of the country. It’s die-hard advocates are truly fanatical. You know who you are. Wake up at zero dark thirty, bundle up in your warmest cold-weather gear, get something warm in your belly and fill your thermos. Drive down the icy roads and walk into the blind with headlamps. Setting out the decoys with your hands so cold you can’t feel them. (Sound familiar? Hey, hunting is FUN!) Waiting in the blind until the sky lightens and with any luck the birds start to come. The calling commences and if you don’t scare em off with your enthusiasm on the reed, the guns come up and the birds go down. Then the final test to see if mans best friend still is, and retrieves the bird. Dedication, hunting and gathering runs strong in the blood. If you have been successful and are looking for something warm for dinner, try this soup! All the alchohol from the whiskey and wine disipate during cooking, but they team up for great flavor, and the whole family can enjoy the results.
I prefer to marinate duck and goose prior to any cooking. Place the boneless, skinless breasts in a ziplock bag and add about ½ a cup of olive oil, a teaspoon of baking soda, and a cup of milk. Knead the bag until well mixed and refrigerate 1-5 days, the longer the better. A food processor is handy for chopping all the vegetables in this hearty soup. The recipe will work equally well with goose too. This will feed six happy people.
- 2 Cups duck breast cut into ½” cubes (8 breasts)
- Kosher salt
- Black pepper
- 1/3 Cup peanut oil (Vegetable oil can be substituted)
- ½ Cup (about a 4” chunk) finely chopped fresh ginger
- 5 Cloves finely chopped garlic
- ½ Cup of whiskey
- 1 ½ Cups (½ bottle) Rose’ Wine (I used Panky from wildgamewine.com)
- 1 Tablespoon peanut oil
- 1 Cup finely chopped yellow onion
- 1 Cup finely chopped celery
- 1 Cup finely chopped carrot
- 1 Cup finely chopped bell pepper
- 1 teaspoon Italian seasoning
- 1 Bay leaf
- 1 32 ounce carton chicken stock
- 1 ½ Cup water
- 8 Ounces wide egg noodles
- 1 Cup finely chopped kale
- 1 Pint heavy whipping cream
Rinse the breasts and pat dry. Salt and pepper the meat to taste. Heat the 1/3 cup of oil in a large frying pan over medium heat. Add the ginger and garlic, stir fry 2-3 minutes. Add the duck and increase the temperate to high, searing the meat about 3 more minutes, turning to sear all sides. Empty the meat into a large pot that you are going to make the soup in. Add the whiskey to the hot frying pan to deglaze the bottom, getting all the flavorful bits off, then add to the pot. Add the wine and bring to a simmer over medium heat. Put the tablespoon of oil into the fry pan and add the onion, celery, carrot and bell pepper. Saute’ the vegetables over medium high heat for 5 minutes and add to the soup. Add the Italian seasoning, bay leaf, chicken stock, water, and bring to a boil. Reduce heat and simmer for 1 hour or until the duck is tender, stirring occasionally. Bring the soup back up to a boil and add the noodles. Boil 5 minutes and reduce to a simmer. Add the kale and cream. Stir while simmering another 6-9 minutes, or until the noodles are tender. Remove from heat and serve. This soup pairs really well with a Fontes Phillips Pinot Noir. This wine and other wine paired for game meats and fish are available at wildgamewine.com. Cheers! Click here to download a printable recipe card.