I'd never wondered about the name. According to WordNet, "duck soup" is slang for somethign easy to do - like "piece of cake".
So was it easy?
February 18, 2005 7:39 AM
To clarify - I didn't actually know what "duck soup" meant, but for some reason I just dismissed it as one of those crazy Marx Brothers names.
February 18, 2005 9:15 AM
Easy-peasy lemon squeezy as my stepdaughter would say! Time consuming, though.
Meg in Paris |
February 18, 2005 11:52 AM
But what about the sanity clause!?
February 18, 2005 3:24 PM
Oh no, you no a-fool-a me...everybody knows there ain't no sanity clause!
(My deepest thanks, Barrett, for feeding me that line. It's my all time favourite in any Marx Brothers film...though I don't think it's in Duck soup...)
Meg in Paris |
February 18, 2005 3:27 PM
Can I use the geese that live at the local pond? I'm thinking major soup to feed the neighborhood to get rid of the waddling poopers.
February 18, 2005 3:28 PM
I think it sounds like a great idea! When I was younger my uncle used to go hunting geese. What happened to the good old days when they used to fly OVER the Chicago area, rather than settling in for the winter?
Meg in Paris |
February 18, 2005 3:31 PM
"Sanity claus" is in "Night at the Opera" as part of the contract negotiation between Groucho and Chico, I believe.
February 18, 2005 5:05 PM
A call for help to the food blogging community. I am one of the organisers of the Soil Association Organic Food Festival held in Bristol, UK on the first week of September. It's probably the largest celebration of organic food anywhere with over 200 exhibitors and 40,000 visitors. This year we are planning an Arts Fringe Festival with all the arts themed around food. So far we have the Vienna Vegetable Orchestra, Matthew Herbert's Plat du Jour in collaboration with Heston Blumenthal, Attik Dance Co. with Passion Fruit plus film, sculpture and lots of street theatre. Has anybody got an ideas regarding other artists who may like to take part. We would love to hear from you. (firstname.lastname@example.org)
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steve symons |
February 24, 2005 9:45 AM
I run a restaurant from my house and guests can notify me a day or so beforehand and say what they want to eat. You'd be surprised how many people ask for duck! And being a thrifty cook, I always save the bones of anything I cook for stocks, soups, sauces. And so my fridge is often overflowing with duck produce, and so I'm perpetually looking for recipes incorporating duck fat and/ or stock. This is the nicest one I've encounter so far, having searced not only the Internet but also the Larousse Gastronomique and the Cordon Bleu Cook Books...
Thank you!! What would you say to adding a slice of truffle or truffle oil just before serving it?
cecile mienie |
July 7, 2006 3:39 PM
Right about "Duck Soup" meaning anything simple or easy, but also a gullible sucker or pushover. It was the director of the film, Leo McCarey, who came up with the name. McCarey borrowed the title from an earlier film he'd made with Laurel and Hardy in 1927 by the same name. Groucho reportedly provided the following recipe to explain the title: "Take two turkeys, one goose, four cabbages, but no duck, and mix them together. After one taste, you'll duck soup for the rest of your life."
John Almerigotti |
September 10, 2007 10:57 AM
My recipe for duck/goose carcase is to pressure cook the carcase for 15 mins with peppercorns, bay leaves & juniper berries and strain, picking off any meaty bits & returning them to the liquid. Fry onion dark brown, pour over the strained liquid, add carrots, and split peas. Pressure cook 20 mins & whizz. can be made fairly concentrated for freezing & subsequent dilution.
July 20, 2009 6:06 AM
Interesting, Bernard - I'll have to give that a try. I would never have thought of using the pressure cooker to intensify and shorten the simmering phase!
Meg in Sussex |
July 21, 2009 2:29 AM
In the movie "Duck Soup" the boys start talking about Roman viaducts, which morphs into "why a duck?". So why not call it "Duck Soup"?
October 12, 2009 12:30 PM
Sounds like a recipe I can do!! I share your bewilderment about celery. Hate the stuff!
March 20, 2010 3:00 PM
Excellent soup!! I had Duck soup at a favorite restaurant and have tried to duplicate it several times with no success. After reading your recipe and a few tweaks I have finally made the perfect Cream of Duck Soup.
August 2, 2010 6:30 PM
Celery is added when making stock because it is high in a natural form of MSG and brings out the flavours in the other ingredients.
December 9, 2010 10:51 AM
Do you stir the crème fraîche into the broth or add the spoonsful to the top of each served bowl?
December 28, 2010 7:00 PM
Cindy, I stir it directly into the pot. That said, a spoonful in each bowl would probably look prettier when you serve it. Just bear in mind that adding cold cream to the bowl will cool the soup, so it needs to be piping hot. If you add the cream to the pot before serving, you can bring it back up to a hot temperature before serving.
Hope you like it!
Meg in Sussex |
December 31, 2010 11:19 AM
I should also add that my sister has had great success making stock from confit de canard bones for this soup. As her family loves confit de canard it's a win-win!
Meg in Sussex |
December 31, 2010 11:21 AM
I have recently become obsesed with cooking duck since it has been available fresh in our local market for the holidays. After roasting it , I was wondering what I could make with the leftovers. I just made this soup and it is AMAZING!! Thanks for sharing your delicious recipe with a duck novice!
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