Ginger and Leek Duck Chowder

Ingredients

  • Duck Seasoning (see recipe below)
  • 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

Direction

Duck Seasoning:

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

Duck Legs:

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

Ginger and Leek Duck Chowder:

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