Soups, Stews and Broths
Photo by Holly A. Heyser
Duck and goose lend themselves to soups and stews, and a dark duck stock is a foundation in many of the dishes I make every week. The recipes that follow range from fundamentals, like broth and demi-glace, to light soups made with duck breast, all the way to extremely rich and hearty pasta sauces made with giblets and duck legs.
- A dark, rich Duck or Goose Broth
- Duck or Goose Demi-Glace, made with leftover carcasses
- Goose Stew with Barley and Mushrooms, a dish inspired by Russia
- Sugo D’Anatra, duck or goose ragu, great for hearty pasta
- Wild Duck Pho, a Vietnamese noodle soup
- Ducky Tomato Sauce for Pasta
