Recipes > Soup > Ginger and Leek Duck Chowder

Ginger and Leek Duck Chowder

Name: Ginger and Leek Duck Chowder Recipe
Total time: 90 min
Cuisine: North America
Ingredients: Duck Seasoning (see recipe below); 4 Maple Leaf Farms Duck Legs; 5 Tbsp Butter, divided; 8 Tbsp Olive Oil, divided; 1 Small Onion, small dice; 5 tsp Ginger, shredded; 2 Cloves Garlic, minced; 2 Stalks Celery, small dice; 2 Leeks, small dice; 1 Red or Yellow Bell Pepper, seeds removed, small dice; 4 cups Duck Broth or Vegetable Broth; 4 oz All-Purpose Flour; 3-1/2 cups Whole Milk; 1/2 tsp Dried Thyme; Salt and Freshly Ground White Pepper, to taste; Fresh Thyme, garnish; Leeks, finely sliced, garnish; 1/2 tsp Garlic Powder; 1/2 tsp Paprika; 1/2 tsp Ginger Powder; 1/2 tsp Onion Powder; 1 tsp White Pepper; 2 Tbsp Salt

Ingredients

Duck Seasoning (see recipe below)
4 Maple Leaf Farms Duck Legs
5 Tbsp Butter, divided
8 Tbsp Olive Oil, divided
1 Small Onion, small dice
5 tsp Ginger, shredded
2 Cloves Garlic, minced
2 Stalks Celery, small dice
2 Leeks, small dice
1 Red or Yellow Bell Pepper, seeds removed, small dice
4 cups Duck Broth or Vegetable Broth
4 oz All-Purpose Flour
3-1/2 cups Whole Milk
1/2 tsp Dried Thyme
Salt and Freshly Ground White Pepper, to taste
Fresh Thyme, garnish
Leeks, finely sliced, garnish
1/2 tsp Garlic Powder
1/2 tsp Paprika
1/2 tsp Ginger Powder
1/2 tsp Onion Powder
1 tsp White Pepper
2 Tbsp Salt

Directions

Duck Seasoning

1
Add all seasoning ingredients to small bowl and mix well.

Duck Legs

1
Apply seasoning mixture to duck legs.
2
In a large soup pot, add 2 tablespoons of butter and 4 tablespoons of olive oil.
3
Bring to a medium heat to combine.
4
Place seasoned duck legs in pot and sear until golden brown, making sure not to cook all the way through.
5
Place seared duck legs in roasting pan.
6
Roast at 350 degrees F for 45 minutes.
7
Remove from roasting pan and let rest 10 minutes.
8
After duck legs have cooled, shred the meat and set aside.
9
Reserve some meat to garnish the top of the chowder.

Ginger and Leek Duck Chowder

1
Pour fat from seared legs through a strainer and reserve for another use.
2
Wipe out the pot then combine the remaining 4 tablespoons of olive oil and the remaining 3 tablespoons of butter.
3
Bring to a medium heat to combine.
4
Add the onion, ginger and garlic and cook for 2-3 minutes.
5
Add celery, leeks and peppers and cook an additional 3-4 minutes.
6
Add the duck broth or vegetable broth and cook until vegetables are tender. This will take about 10 minutes.
7
Add the shredded roast duck meat and continue cooking.
8
In a medium bowl, whisk together the flour and milk.
9
Pour mixture into the soup pot and stir.
10
Add thyme, salt and pepper.
11
Let the soup simmer for 20-30 minutes on the stove. Stir occasionally.
12
Garnish chowder with shredded duck, leeks and fresh thyme, if desired.