Ginger and Leek Duck Chowder

Ginger and leek duck chowder

Ingredients

  • 1

    Duck Seasoning (see recipe below)

  • 3

    5 Tbsp Butter, divided

  • 4

    8 Tbsp Olive Oil, divided

  • 5

    1 Small Onion, small dice

  • 6

    5 tsp Ginger, shredded

  • 7

    2 Cloves Garlic, minced

  • 8

    2 Stalks Celery, small dice

  • 9

    2 Leeks, small dice

  • 10

    1 Red or Yellow Bell Pepper, seeds removed, small dice

  • 11

    4 cups Duck Broth or Vegetable Broth

  • 12

    4 oz All-Purpose Flour

  • 13

    3-1/2 cups Whole Milk

  • 14

    1/2 tsp Dried Thyme

  • 15

    Salt and Freshly Ground White Pepper, to taste

  • 16

    Fresh Thyme, garnish

  • 17

    Leeks, finely sliced, garnish

  • 18

    1/2 tsp Garlic Powder

  • 19

    1/2 tsp Paprika

  • 20

    1/2 tsp Ginger Powder

  • 21

    1/2 tsp Onion Powder

  • 22

    1 tsp White Pepper

  • 23

    2 Tbsp Salt

Directions

Duck Seasoning

  • 1

    Add all seasoning ingredients to small bowl and mix well.

Duck Legs

  • 1

    Apply seasoning mixture to duck legs.

  • 2

    In a large soup pot, add 2 tablespoons of butter and 4 tablespoons of olive oil.

  • 3

    Bring to a medium heat to combine.

  • 4

    Place seasoned duck legs in pot and sear until golden brown, making sure not to cook all the way through.

  • 5

    Place seared duck legs in roasting pan.

  • 6

    Roast at 350 degrees F for 45 minutes.

  • 7

    Remove from roasting pan and let rest 10 minutes.

  • 8

    After duck legs have cooled, shred the meat and set aside.

  • 9

    Reserve some meat to garnish the top of the chowder.

Ginger and Leek Duck Chowder

  • 1

    Pour fat from seared legs through a strainer and reserve for another use.

  • 2

    Wipe out the pot then combine the remaining 4 tablespoons of olive oil and the remaining 3 tablespoons of butter.

  • 3

    Bring to a medium heat to combine.

  • 4

    Add the onion, ginger and garlic and cook for 2-3 minutes.

  • 5

    Add celery, leeks and peppers and cook an additional 3-4 minutes.

  • 6

    Add the duck broth or vegetable broth and cook until vegetables are tender. This will take about 10 minutes.

  • 7

    Add the shredded roast duck meat and continue cooking.

  • 8

    In a medium bowl, whisk together the flour and milk.

  • 9

    Pour mixture into the soup pot and stir.

  • 10

    Add thyme, salt and pepper.

  • 11

    Let the soup simmer for 20-30 minutes on the stove. Stir occasionally.

  • 12

    Garnish chowder with shredded duck, leeks and fresh thyme, if desired.

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