When roast duck is carved, it rarely happens that all the meat is consumed. The carcass gets taken away from the dinner table even when there’s still so much meat attached to the bones. Don’t throw the carcass away because it’s good for making broth. This squash and potato duck soup was made from the still-meaty bones of leftover roast duck.
Before the recipe for the squash and potato duck soup, here’s how I made duck broth from the bones of leftover roast duck.
Start by simmering the bones with a whole onion, garlic, some peppercorns and leeks.Wash the onion and garlic thoroughly but don’t bother peeling them because you’re going to discard them later. You just want their flavors to go into the liquid. The skins will help add a rich color to the broth.
You can, of course, use other vegetables like celery and carrot. Whatever spices and vegetables you add to the bones will naturally affect the flavor of the broth.
After about an hour of simmering, you can see the difference in the color of the liquid. The deep golden color is not only appetizing to look at. I can assure you that the color is only a visual manifestation of a rich broth that will make a wonderful base for any soup.
Strain the broth. Pick the remaining meat from the bones. You are now ready to make squash and potato duck soup.
Squash and Potato Duck Soup
- 4 tablespoons butter divided
- 1 tablespoon finely chopped onion
- 1/8 teaspoon dried sage
- 2 cups chopped yellow squash
- 2 cups chopped peeled potatoes
- 6 cups duck broth
- meat from the duck bones (as much as you like), chopped
- salt and pepper to taste
- parsley to garnish
- Heat two tablespoons of butter in a pot. Add the chopped onion and sage. Cook over medium heat until translucent.
- Add the squash and potatoes to the pot. Pour in four cups of duck broth. Bring to the boil, cover the pot, lower the heat and simmer until the vegetables are very soft.
- If you have an immersion blender, use it to puree the vegetables in the pot. Otherwise, strain the vegetables, dump into the blender, add a cup of broth and process until smooth.
- Pour the pureed vegetables back into the pot. If it is thicker than you prefer, stir in more broth until you reach your desired consistency. Taste and add salt and pepper, as needed.
- When the soup is done, turn off the heat. Add the remaining butter and stir until melted.
- To serve the squash and potato duck soup, ladle into bowls and top with chopped duck meat. Garnish with parsley.