Don’t let the name of this recipe fool you…there aren’t any “carcasses” in the soup. It was just made using one.
I supposed I could have named this recipe “Duck Soup with Rice” but the name “Duck Carcass and Rice” came about because my husband saw me boiling the leftover carcass of a roasted duck we had for dinner one afternoon. He looked in the pot, looked at me, looked at the pot again and looked back at me and said, “Is this what we’ve come to? We can’t afford meat so you’re going to feed me a duck carcass?”
Naturally, my response was, “yes, we’re having duck carcass and rice tonight” along with an eye roll. We raise ducks on our small family farm. Mainly Pekin ducks but we do have a few Rouen and Khaki Campbells. The carcass I’m using for this recipe was a Pekin.
This recipe does take some time and it does require some leftover roast duck although you could use some fresh duck breast to start with (I’m not sure you’d get the same flavor profile). The leftover duck carcass we had was chopped up and then boiled for a few hours along with some chicken bones I had been saving to create a rich broth. The bones, dark meat and fatty skin creates a deep rich broth.
DUCK CARCASS AND RICE SOUP
1 leftover roast duck that still has meat on it
leftover chicken bones
1 onion, chopped
2-3 stalk of lemongrass (use just the lower whitish portion of the stalk, discard the tough green tops)
1 head of garlic, roasted
salt and pepper
6-8 cups of water (enough to cover your carcass)
1 small can of mushrooms
1 cup of jasmine rice, uncooked
green onions (for garnish)
1. Preheat oven to 400 degrees. Peel the outer papery layers away from the garlic head and cut off the top to expose the garlic bulbs. Drizzle with olive oil and spread the oil around so that it covers the whole head. Wrap in foil and bake for 30-35 minutes or until the cloves feel soft when pressed. Let it cool so that you’ll be able to handle it without burning your fingers. When cool, squeeze the cloves out. You may need to use a fork to help.
2. In a large stock pot or Dutch oven, add the duck carcass (I cut mine up into quarters and leave the skin on – makes the soup rich), leftover chicken bones (if you have them), lemongrass, chopped onion, roasted garlic cloves, water, and salt and pepper. Bring to a boil and then lower the heat to let it simmer for about 2 hours or until meat pulls away easily from the bones.
3. Remove the duck and chicken bones to a large sheet tray, let them cool and then remove the meat. Place the meat and shredded skin back in to your pot and discard the bones.
4. Add the mushrooms and uncooked rice and bring everything to low boil. Taste and add more salt and pepper if needed. Cook until rice is done.
Serve with green onions for garnish.