Best Bomb Diggity Duck Soup Recipes

Bomb Diggity Cabbage Soup image

Provided by Amy Hileman @amy0805

Number Of Ingredients 16

3 - onions, yellow, medium
2 - green peppers
1 - red pepper
1 tablespoon(s) garlic
1 tablespoon(s) olive oil
1 tablespoon(s) red pepper flakes
1 - zucchini
1 - head of cabbage
2 can(s) diced tomatoes (140z)
6 to 8 cup(s) water
4 teaspoon(s) chicken bouillon
dash - worcestershire sauce
- salt and pepper to taste
3 - carrots
1/2 bag(s) frozen corn (could use canned corn)
1 - 28oz can tomato sauce

Steps:

You need a big pan..I used my standard big pan and it was close there for a minute if it was going to run over..as it cooked though it boiled down and worked fine. Heat olive oil in your big pan
Chop onions and peppers and throw those in pan, finish chopping all veggies and add to pan as you chop them. Add in your pepper flakes, tomatoes, water and bouillon, add tomato sauce 1/2 can...let it cook for a little while and add the rest to your taste. I like a good tomato base to soup. If you want less that's up to you.
Boil for 30 to 40 min stirring frequently, and simmer another 30 minutes or so until all veggies are tender. Enjoy! I made grilled cheese sandwiches to go with it, and it was great!

Duck Soup image

Provided by JustJanS

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 22

1 1/2 kg duck, breasts filleted and legs removed
1 (375 g) can chicken consomme
water (see step #4)
3 tablespoons soy sauce
2 tablespoons mirin
3 garlic cloves, crushed
1 medium onion, roughly chopped
1 cinnamon stick
1 whole star anise
1 teaspoon szechwan pepper, lightly crushed
2 tablespoons soy sauce
1 tablespoon mirin
1 garlic clove
1/2 teaspoon cinnamon
1 whole star anise
1/2 teaspoon szechwan pepper, lightly crushed
3 -4 green onions, finely sliced
1 cup bean sprouts
2 cups cooked noodles (Hokkien are good)
100 g button mushrooms, halved and cooked
ginger, finely julienned
1 tablespoon thai-style sweet chili sauce

Steps:

Mix the ingredients of the marinade, and add the breast fillets and legs.
Refrigerate overnight.
To make the stock, put carcass portions and other stock ingredients into a large saucepan.
Add water to cover and bring to the boil.
Simmer gently for 45 minutes.
Strain, return stock to a clean pot and reduce over medium heat for 15 minutes.
Remove any remaining meat from the carcass and reserve.
Cool reduced stock, and refrigerate overnight.
When stock is cold, skim fat from the surface.
The stock is ready for use.
For the duck portions: remove from marinade, and cook in a hot oven (about 200c) for about 20 minutes for the breasts, and about 30 minutes for the legs.
You want the meat to be pink and juicy still, and the skin crispy.
Cool a little then shred the meat.
For the soup: Put stock in a large saucepan and bring to the boil.
Reduce heat, and add remaining soup ingredients including both lots of reserved duck meat.
Warm through and season to taste.