Duck Tortilla Soup Recipe

Posted by
Rate It!
Duck Tortilla Soup
Add your photo!
Ingredients
16
Count
Nutrition
360
Calories
Total time
225
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Make soup: Purée tomatoes, onion, cilantro, shallots, and garlic in a food processor until smooth, about 1 minute.
  2. Trim any excess skin from duck legs, then pat duck dry and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  3. Heat 1/4 teaspoon oil in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown duck legs, skin sides down first, turning over once, until golden, about 9 minutes total. Transfer to paper towels to drain, reserving fat in pot.
  4. While duck legs are browning, cut 7 tortillas into 1-inch pieces, then cut remaining tortillas into 1/8-inch-wide strips.
  5. If necessary, add enough oil to fat in pot to measure at least 1/4 inch deep, then heat over moderate heat until hot but not smoking. Fry tortilla strips, stirring gently, until crisp and golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain. Remove and discard any dark bits. Add remaining tortilla pieces to pot and fry, stirring gently, until crisp and golden, about 2 to 4 minutes. Carefully add tomato mixture (it will spatter), then stir in broths, wine, thyme, cumin, remaining 1 1/2 teaspoons salt, and remaining teaspoon pepper. Add duck legs and bring to a simmer. Simmer, covered, 30 minutes. Reduce heat and remove lid, then gently simmer, stirring occasionally, until duck legs are very tender, about 2 1/2 hours more. (Duck legs will not be tender until end of cooking; tortilla pieces will disintegrate and thicken soup.)
  6. Transfer duck legs to a cutting board. When cool enough to handle, discard bones from duck, then cut meat (with skin) into 1/2-inch pieces. Skim off any fat from surface of soup, then stir in duck meat. (Soup will be thick; thin with water if desired.) Season with salt and pepper and serve with tortilla strips.
  7. Cooks' notes: Soup can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Keep fried tortilla strips in an airtight container at room temperature.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 359.59 Kcal (1506 kJ)
Calories from fat 145.91 Kcal
% Daily Value*
Total Fat 16.21g 25%
Cholesterol 71.43mg 24%
Sodium 860.09mg 36%
Potassium 490.71mg 10%
Total Carbs 24.22g 8%
Sugars 5.63g 23%
Dietary Fiber 3.8g 15%
Protein 25.49g 51%
Vitamin C 14.9mg 25%
Iron 2.3mg 13%
Calcium 69.2mg 7%
Amount Per 100 g
Calories 91.53 Kcal (383 kJ)
Calories from fat 37.14 Kcal
% Daily Value*
Total Fat 4.13g 25%
Cholesterol 18.18mg 24%
Sodium 218.92mg 36%
Potassium 124.9mg 10%
Total Carbs 6.16g 8%
Sugars 1.43g 23%
Dietary Fiber 0.97g 15%
Protein 6.49g 51%
Vitamin C 3.8mg 25%
Iron 0.6mg 13%
Calcium 17.6mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 7.8
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top