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Title: Duck Soup With Purslane & Ginger
Yield: 4 Servings

Ingredients

      1    small duckling
  1 1/2 qt cold water
      1    medium onion, diced
      1    carrot
      2    stalks celery
      1    bay leaf
      3    sprigs parsley
      1 bn purslane or watercress
      1    sea salt & black peppercorns
      1    to taste.
      1 oz ginger root
      2 tb tarragon or dill vinegar
      2 tb chopped chives
 
  ---------------------------DIRECTIONS---------------------------------

Instructions

Start to make this soup the day before you plan to serve it. Put the
duckling in a pan with the cold water. Add the halved onion, sliced
carrot and celery, bay leaf and parsley. Pick the tips off the
purslane or watercress, set them aside and add the stalks to the pan.
Throw in some salt and 8 or 9 black peppercorns. Bring to a boil and
simmer gently for 1 hour. or a little longer. until the duckling is
just cooked. Lift it out and cut off the best meat. Wrap the meat in
cling film (Saran wrap) and set aside. Return the carcass to the pan.
Continue to cook for another hour, adding more water if necessary.
Strain the liquid and discard the vegetables. Leave the soup to cool
before putting it in the refrigerator.

The next day, remove all fat from the surface and taste the soup. If
the flavour is too weak, reduce the quantity of liquid by fast
boiling. If the flavour is satisfactory, reheat the soup in a clean
pan, adding the roughly chopped purslane (or watercress) tips, the
sliced root giner, the diced meat of the bird, and more salt and
pepper as needed. Stir in the vinegar and the chopped chives and
serve.

If you do not have any tarragon or dill vinegar, substitute a
tablespoonful of each of lemon juice and white wine vinegar. A
cheaper version of this soup can be made using a joint of duck and
some chicken wings.

Source: The Herb Book by Arabella Boxer & Phillipa Back Shared by:
Sean McCormick

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