Archive for August 2011

Goose & Kim Chi Soup

Goose & Kim Chi Soup Recipe:

  • 2 snow geese or 1 large Canada
  • 2 -3 large onions coarsely chopped
  • 3-5 cloves garlic minced
  • 3 dried Thai chilies chopped
  • 2 cups Kim chi
  • 4-5 litres of water
  • 1 cup dark soya sauce
  • 2 Tbsp Sesame oil
  • 1 tsp black pepper
  1. Roast geese at 350 degrees for 1.5 to 2 hrs until fully cooked. Allow to cool and the remove meat from bone. Keep the carcass.
  2. In a large soup pot sauté 1 onion and half the minced garlic and chili in sesame oil.
  3. Add goose carcasses and enough water to cover, bring to boil, and then simmer liquid over medium-low heat to reduce to about half the original volume.
  4. Strain stock through sieve and set stock aside.
  5. Sauté remaining onion and garlic in large soup pot, add cubed meat, stock, soya sauce, black pepper and Kim chi.
  6. Bring to boil then reduce to low heat and simmer another half hour.
  7. Serve alone as starter soup or over rice or oriental noodles for main dish.

 

Duck and Sausage Gumbo

Duck & Sausage Gumbo Recipe:

  • 3 Plucked Mallards
  • 1lb Smoked sausage, Cajun Andoullie if available, smoked ham sausage will do
  • 10 cups duck or chicken stock
  • 2 cups cut okra (fresh, frozen or canned)
  • 2 cup chopped bell peeper (assorted colors)
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 3 cloves minced garlic
  • ½ tbsp basil
  • 1 oz Louisiana hot sauce
  • Salt based Cajun spice (such as Tony Chachere’s)
  • Salt, pepper, cayenne to taste
  1. Remove duck breast and legs, skin attached, cube breast meat and separate drumsticks and thighs.
  2. Season meat with Cajun spice and then brown meat in cast iron skillet over medium heat for about 15 minutes turning as necessary, so as not to burn.
  3. Set meat aside, when cool remove skin and discard. In same skillet with some of the
  4. remaining, rendered duck fat sauté bell pepper, onion, celery and garlic until translucent

  5. Transfer sautéed vegetables to large soup pot, add duck meat and stock and other ingredients, bring slowly to boil and then simmer for about 1 hr (add more stock if needed).
  6. Serve in bowls alone or over cooked, long grained rice. Season individually to taste with Tabasco