Recipe: Rosemary Lentil Duck Soup


Prep time: About three and a half hours
Servings: Lots

Start with:

  • 2lb. duck legs, still frozen

Roast in tinfoil at 400° for about 45 minutes.
Pick off meat and chop coarsely.

Break long bones in half. Place bones in stock pot along with:

  • 2 gal. water
  • 2 cups chicken broth or stock (optional)
  • Several stalks of celery, with tops if available, whole
  • Several carrots, with tops if available, whole
  • Several large sprigs of rosemary (6″-8″)

Bring to a boil, and maintain a high simmer or low boil for a couple of hours.
Strain and discard solids. Replace liquid in pot, along with:

  • Chopped duck meat
  • Lentils (to taste – 3 cups-ish)
  • 1 large onion, chopped
  • Several stalks of celery, chopped
  • 2 medium cans of crushed tomatoes
  • Lots of salt

Return to a boil, reduce to a simmer, and simmer until lentils are done, about 18 minutes.