To make duck soup, you need to make some other dishes first. So clearly this is a soup conceived as a “make over.” The main ingredient is a wonderful dish on its own so we often make extra so we can make this soup. So first make duck hind-quarter confit. Then make fried rice, making enough for a the make-over into duck soup. And once you have made all the duck confit, take the bones and skin you have been saving in the refrigerator and make the broth.
- 1 recipe duck leg confit, see recipe
- 1 recipe multigrain fried rice, see recipe
- 2 duck confit meat, picked from cooked hind quarters, reserve (save bones and skin)
- 4 cups duck stock made from bones from duck confit
- 4 fried quail eggs, or hen eggs
- 8 stems green onion, sliced thinly at extreme bias angle, set aside
- 1/4 cup thinly sliced water chestnuts
Make the components, saving the bones and skin of the duck confit for the broth. Before making the soup gather the ingredients. Make the broth by covering bones in a pot with cold water. Bring to simmer and simmer for at least an hour. Taste. Continue cooking to extract the most flavor. Then strain and put back into pot on low. Add the reserved pulled duck meat to pot. Fry the quail eggs sunny side up just until the whites are set. Remove from heat and reserve.
Heat the fried rice and set aside. For plating the soup, place the hot rice in the bottom of the bowls. Add water chestnuts. Cover with the duck meat and broth around the rice in center. Add the green onion to top of rice; top with the quail egg and serve immediately.
If you have stainless steel food molds, you may use them to place the rice in the middle of the bowl, building soup around it. Then remove rings just before serving to maintain the appearance.
Note: the broth must be very hot and added just before serving. It is helpful if you can have the rice and eggs in the bowl before adding the piping hot broth.