I am not talking about the 1933 Movie with the Marx Brothers: Groucho, Harpo, Chico & Zeppo. No way!
The tantalizing aroma in my kitchen right now is coming from the stock pot on the cooker. The carcass & leg bones from yesterdays duck, with an onion, celery and carrot are simmering since seven of the clock this morning.
It smells like a mighty stock in progress.
I carefully stripped the remains of the meat last night and they are for adding to the soup with the juice of an orange and a dash from a bottle 😉 at the final stage later today.
That sounds absolutely divine. I tried one of your recipes for chicken and veggies last night, which David and I both enjoyed.
Gigi, I am glad you enjoyed my recipe.
Oh, yum, makes my tuna sandwich look a little dreary though 😉
Celia, I make soup in batches, have a bowl the day I make it and freeze the remainder in portions for other days. This way I always have a meal at hand if I am not in form for cooking.
Damn – no way can I get a flight and be there in time for supper 🙁
Chuck, make it tomorrow and I’ll save you a bowl with some crusty bread!
Never did cook duck but this soup sounds divine. I remember a Peking Duck banquet in Toronto, oh my, duck served 6 different ways. Thanks for the memory 🙂
I have not cooked a duck in years so it was a ideal when E&G were here to share it. I enjoyed the old style family Sunday lunch and having a pot of stock/soup is a bonus! Extra veg with the duck scrapings make a tasty lunch with crusty bread!