This duck soup was created at the end of the second half of waterfowl season in New York State with a nice, plump mallard. Not having all of the ingredients available for a particular soup recipe, Meri made this one up with what she did have on hand in a slow cooker. The results were delicious!
Meri’s Mallard Duck Soup, Slow Cooked
~8 oz. cubed mallard duck breast meat
1/3 cup flour, seasoned with salt and pepper
2-3 Tbsp. butter
1/3 cup dry white wine or vermouth
1 cup chopped carrot
1/4-1/2 cup chopped onion
½-1 cup chopped celery
2-4 cloves of garlic, minced
3 cups beef broth (or chicken)
2 cups cooked orzo (or wild rice)
2 cups sour cream (or half and half)
Salt and pepper to taste
Parsley, chopped, for garnish (optional)
Toss the duck pieces in seasoned flour until lightly coated. Melt butter in a large skillet. Add the floured duck pieces and sear the outside of the meat, until browned on all sides. This should just take a few minutes. Transfer the duck pieces to a slow cooker set on low. Add the wine to the skillet and scrape up any browned bits of duck and flour with a wooden spoon. Add this to the slow cooker. Add the carrot, onion, celery, garlic, and broth to the slow cooker with the duck. Stir until combined. Cover the cooker, set on low, and let it cook for 4+ hours. About 15 minutes before serving, add the cooked orzo and sour cream to the slow cooker and cook until heated through. Adjust seasoning with salt and pepper to taste. Serve with a sprinkle of fresh parsley. Serves 6.