Recently, our owner Chris Martin was generous enough to share his long time family recipe, Duck Soup with Garden & Gun Magazine. Chris’ family has been perfecting the recipe over the last 25 years and our guests have enjoyed being greeted to the Lodge by the rich aroma of the beloved family recipe.
We’re thrilled to have this recipe be featured in the magazine and can’t wait to hear from readers about cooking the Lodge favorite at home and sharing it with friends and family.
Chris is always pushing back when he hears someone say that you can’t make a great dish out of redheads and other diving ducks. As our guests are well aware we are a hot spot for the migrating red-head ducks that swarm the Texas coast in winter. At Bay Flats Lodge, we utilize everything and it’s been Chris’ mission to show that all ducks, even diving ducks like redheads, can make a great dish.
Click the link below to read the full article and try the family recipe out for yourself below. Don’t forget to tag us when making the dish at home!
For the stock: Wash duck parts well and place in a large stockpot. Add cold water to cover by 2 inches and bring to boil. Skim all froth from the surface. Lower heat and add the other stock ingredients. Simmer uncovered for 3 hours. Add water as needed to cover ingredients and skim as necessary. Strain the stock into a large bowl through a colander lined with a double layer of dampened cheesecloth. Press solids to extract all liquid.
For the soup: Heat olive oil in a large pan on medium-high. Add cubed duck and salt pork, and cook until meat turns brown. Drain oil and move the meat to a slow cooker. Add duck stock to cover completely. Add all vegetables and the potatoes, then add cayenne pepper, black pepper, and gumbo mix. Add uncooked wild rice and cook on high for 4 hours.
DUCK SOUP (YIELD: 6 SERVINGS)
FOR THE STOCK
5 lb. duck parts (such as neck and carcass)
2 large onions, coarsely chopped
2 medium carrots, peeled and chopped
2 lb. celery stalks with leaves, coarsely chopped
1 bunch parsley with stems, chopped
1 bay leaf
½ tsp. salt
FOR THE SOUP
6 duck breast fillets, cut in ¼-inch to ½-inch cubes
6 oz. salt pork, cut in ¼-inch to ½-inch cubes
¼ cup olive oil Duck stock (recipe above)
6 medium-sized carrots, cut in ¼-inch slices
3 medium-sized celery stalks, cut in ¼-inch slices
1 (15¼ oz.) can sweet white corn
2 (14½ oz.) cans green beans
2 to 3 red potatoes (preferably skin on)
1½ tsp. cayenne pepper
1½ tsp. black pepper
1 (7 oz.) packet Zatarain’s gumbo mix
½ cup uncooked long-grain wild rice