Corn and Duck Chowder
Servings: 5 people
Ingredients
- a 4-5 lb duck
- 1/2 gallon water
- 6 C broth
- 3 C milk
- 3 C diced potatoes
- 2 C frozen or canned corn
- 1 C diced duck meat
- 1 C diced green onions (or leeks)
- 1 C loosely packed parsley
- 1/2 C loosely packed basil
- 3 tsp salt
Instructions
- In a small roaster, place 1 thawed duck
- Add water until the duck is covered by 1/4-1/2 inch
- Sprinkle in 1 tsp salt
- Place the roaster in the oven and turn it to 350F
- Bake for about 4-6 hours or until meat slips off the bone
- Lift the duck out and place in a baking dish, allow it to cool
- Pull the meat from the bones and set it aside
- Measure out 6 C broth and place in a stockpot
- Dice potatoes into 1/2 inch squares
- Add potatoes, corn and duck meat to the broth
- Stir in milk
- Dice and add onion greens (or leeks)
- Simmer for 15-20 minutes or until potatoes are soft
- Roughly chop parsley and basil
- Add to soup and let herbs steam for 4-5 minutes before serving hot
