Smoked Duck Soup Recipe

• 1 (5 lb.) duckling, baked, deboned, cut in pcs (instructions follow)
• 6 tbsp. oil
• 5 tbsp. flour
• 3 bunches green onions, minced
• 7 inner tender stalks celery, with leaves, minced
• 2 tbsp. fresh parsley, minced
• 1 teaspoon marjoram
• 1 tbsp. Polander's minced garlic
• 1 tbsp. J.D.'s Magic
• 2 cans chicken broth
• 2 (8 ounce.) whipping cream
• 8 ounce. cognac
• 2 teaspoon liquid smoke
• 4 c. water
• 1 teaspoon salt

1. To prepare duck: Clean inside of duck.
2. Place two small yellow onions in duck cavity.
3. Salt and pepper outside.
4. Place in covered pan in preheated 400 degree oven for 2 1/2 hrs or possibly 30 min per lb.. Let cold.
5. Remove skin and all bones.
6. Chop meat into small pcs.
7. This can be done the day before and put in refrigerator overnight.
8. In large Dutch oven, heat oil over medium heat.
9. Add in flour and stir to make a roux.
10. Stir constantly till the roux becomes caramel brown in color.
11. Add in green onions, celery, garlic and cook for 5 min.
12. Add in chicken broth, parsley, marjoram, J.D.
13. 's Magic, cognac, liquid smoke, salt and water.
14. Cook 20 min over low-medium heat.
15. Add in duck and continue to cook for 15 min.
16. Add in cream, cook for 5 min, stirring to blend well.
17. Remove from heat.
18. Let sit 5 min before serving.

duckling, oil, flour, green onions, celery, fresh parsley, marjoram, garlic, jds, chicken broth, whipping cream, cognac, liquid smoke, water, salt

Taken from cookeatshare.com/recipes/smoked-duck-soup-54181 (may not work)