Smoked Duck and Cauliflower Soup

[indaswamp]

I want to add here, You can also make this soup with left over turkey dark meat from thanksgiving. Works very well as a replacement for duck. And I have even made this soup with wild turkey legs and thighs.

 

[indaswamp]

I make my own Cajun Waterfowl rub and use it to season this soup. About 1/4 cup.

You can substitute 50/50 poultry seasoning and Tony's or any other cajun seasoning.

 

[indaswamp]

Add the pasley flakes and sliced green onion...

Stir in, then add the meat...

Stir in, let the meat come up to temp. for about 5 minutes, check the seasoning, then it's time to EAT!

And as always-watch for pellets, those steel shot are hell on teeth!

 

[mike5051]

Nice thread and soup!

Mike

 

[indaswamp]

Thanks Mike! It's really good!

 

[crazymoon]

IDS, Great looking soup and it would be worth a steel pellet for a bowl of that soup!

 

[indaswamp]

Thanks crazymoon, once the meat breaks up a little, most all the remaining pellets drop to the bottom anyway. Gotta be real careful with that last spoon in the pot. I pour it out on a plate and then pick the pellets out.

The soup IS good. try it with a domestic duck...

 

[griz400]

Looks real nice .. I was unsure about the outcome ... just sounded funny , but I like all the ingredients ... and it sure turned out nice ...points to for this bowl of soup ..

 

[sailingcal21]

Nice indeed. Always looking for good stew recipes that don't have starch, gonna definitely give this a try.

 

[GatorAGR]

Dang indaswamp ! I'm new to this forum and stumbled across this gem. I've still got a couple ducks in the freezer from my last hunt and my wife will not touch them. I've tried cooking them several different ways and none of it has been good. I'm going to try this recipe as a last ditched effort.

 

[indaswamp]

It is good....promise.

 

[GatorAGR]

It is good....promise.

Can you explain how to make the stock again?

 

[indaswamp]

Can you explain how to make the stock again?

After smoking the birds, I follow this recipe:

http://www.jfolse.com/recipes/soups/meat09.htm

usually takes at least 6 hours for the birds to get tender. I like to reduce the stock by half to concentrate the flavor.