Wild Mushroom Duck Soup

fresh or frozen whole duck

(coarse) salt

6 T olive oil

64 oz shitake, portobello, and button mushrooms

1 T beef bouillon powder

2 large carrots

1/2 stalk organic celery

1 onion

1 bulb garlic

2 large tomatoes

1 C red wine

3 bay leaves

2 t dried thyme
2 t black pepper

1 C cream

If frozen, thaw duck in refrigerator 36-48 hours.

Preheat oven to 350°.

Remove liver and discard.

Place gizzards with neck bones and about 2 T olive oil in instant pot.

Set instant pot in the fridge for later.

Separately, pierce duck fat in several places to aid with rendering.

Pat dry and salt generously.

Prepare a roasting pan with foil (ducks render a lot of fat).

Roast breast side up about 26 mins per pound.

Internal temperature should reach at least 150° at the thigh joint.

Original recipe calls for 180°, but we're recooking all the duck anyway.

(I also think rawer bones make better stock.) 

Once duck is roasted, legs will move freely and juices will run clear.

Set aside and let cool.

With duck cooling, heat 2 T olive oil in a large wok.

Cook down all mushrooms with beef bouillon.

Separately, wash and roughly chop carrots, celery, onion, and garlic.

Place clean vegetable scraps in a large bowl (do not discard).

Separately, wash and chop tomatoes.

Place tomatoes in a large soup pot on the stove.

Once mushrooms are well cooked and submerged, strain.

Reserve mushroom beef broth.

Shred duck meat and set aside.

With instant pot on sauté, brown neck and gizzards.

Add vegetable scraps, duck carcass, and 10 C water.

Pressure cook instant pot on high for 20 mins.

Meanwhile, reheat wok with 2 T olive oil.

Sear carrots, celery, onion, and garlic.

Deglaze with mushroom beef broth as needed.

Before broth dries out, combine contents of wok into soup pot.

Add 1/4 of the cooked mushrooms.

Using a fat separator and strainer, add duck stock.

(Stock is not very fatty because most of the fat is in the roasting pan.)

Add wine, thyme, and black pepper.

Bring to a boil and purée with an immersion blender.

Season to taste - will need plenty of salt.

Stir in bay leaves and simmer 30 mins.

Remove from heat and stir in mushrooms and shredded duck.

Slowly add cream.

Rinse out instant pot and transfer soup.

To reheat, stir soup on sauté (slow cooker is too gentle!)

LTK, based on

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