What's that? Oh, yeah, since there were only four of us at this year's annual poultry extravaganza, and since mom and I are partial to duck, we opted for a turkey-less thanksgiving. Before you sputter something about how skipping turkey on Thanksgiving is unAmerican, let me direct your attention to the delicious concoction I just ate for dinner:
Duck Avgolemono Soup
Ingredients
- 1 TBSP butter
- a few glugs of olive oil
- 1 carrots, diced
- 2-3 celery stalks, diced
- 1/2 red onion + 3 small leeks, diced
- 3 garlic cloves, minced
- 4 cups good vegetable broth
- 2 bay leaves
- 1/4 cup brown rice, uncooked
- 3 lemons worth of freshly-squeezed lemon juice
- 2 large eggs
- 1 large handful leftover duck meat, chopped into small (1/2") chunks
- 2 large handfuls fresh spinach, finely chopped
- Salt and pepper
Warm butter and olive oil in a medium pot. Stir in carrot, celery, and onion -- you've now got a fragrant mirepoix. (Go on and use that fancy culinary French vocab, aspiring cooks!) Stir in garlic, then broth.
Bring pot to a boil, stir in rice, and then turn the head down and let things simmer for about 30 minutes, until the rice is tender.
In a small bowl or measuring cup, whisk together lemon juice and eggs. Then, slowly and carefully -- SLOWLY, I mean it! -- whisk about a half cup of warm broth in a thin stream into the lemon egg mixture. Now your lemon egg mixture is tempered, which will keep it from curdling. (You're welcome for that other fancy cooking vocab word.)
Slowly, whisk your tempered lemon egg mixture into the main soup pot, stir in duck and spinach, and season with salt and pepper to taste. Once the duck is warmed through, which should only take about a minute or two, dish it out into bowls and enjoy. This recipe makes enough for two large bowls of soup. And I'm ready for my second bowl....
