Duck Duck Soup

Ingredients

What you need:

• Whole Duck

• Potatoes

• Carrots

• Broccoli

• 1 Onion

• Garlic

• Salt

Instructions:

1. Remove the innards from the duck.

2. Wash and dry the duck.

3. Salt the duck and massage with olive oil.

4. Place the duck on a racked baking sheet.

5. Bake at 300° for 2.5-3 hours

6. Cut the potatoes, carrots & broccoli

7. When the duck is done, remove it from the rack. Remove the rack and you should see a good amount of duck fat.

8. Bake the veggies in the duck fat for about 40 minutes.

9. When the potatoes and carrots are done, remove them from the sheet and the broccoli. Cook for another 10-15 minutes.

Duck Stock

1. When the is cool, remove the meat from the bones.

2. In a pot, add the bones, 1 onion (cut in half) & fresh garlic. Add salt.

3. Cook stock for at least 2 hours. Taste periodically.

4. Strain

5. Grab a soup bowl and all of the ingredients. Because there is texture in the roasting veggies and duck, try not to pour the stock over everything. Pour the stock from one side of the bowl.

6. Serve with a fried egg.

   For more visuals, see the reel here.

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Wine Pairing Suggestions: Piancastello Riserva, Trentodoc

• Chardonnay & Pinot Nero

• Trentodoc, Italy