Ingredients

Let’s Cook!

• 1
  Dice the duck skin in small pieces. Brown the duck skin and other duck trimmings in a few drops of olive oil in cast iron skillet, about 15 minutes. Set aside. Keep the duck fat.
  
• 2
  In the duck fat, brown the tofu cubes on low heat, about 15 minutes. Set aside.
  
• 3
  Chop the carrots, onion and celery, brown in Tbs of duck fat till onions are glazed and vegetables are fragrant, about 15 minutes. Set aside.
  
• 4
  In collander, rinse 1/2 cup wild rice, drain. Add cup of water, steam the rice till water has evaporated, about 30 minutes. Makes a full cup. Set aside.
  
• 5
  For the broth: in cast iron dutch oven with lid, bring 6 cups of water to a boil with browned duck meat, mirepoix, woodear mushrooms, bay leaves, simmer overnight till 1/3 of the liquid has evaporated. Taste. Sieve the broth through kitchen towel and collander.
  
• 6
  For the soup: debone the duck meat trimmings, sliver the mushrooms, put meat and mushrooms back in broth, add cooked wild rice, simmer half an hour, add browned tofu pieces, slivered ginger and mung bean nest, heat, do not boil, top with chopped green onion, taste to add seasalt, serve with sour dough bread.
  
• 7
  Dispose of bones in the bokashi fermenter, see recipe in here.