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1
Cut the duck into serving pieces.
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2
Crack the backbone in half lengthwise.
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3
Cut away and discard any peripheral fat from the duck pieces.
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4
Sprinkle the pieces with salt and pepper.
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5
Heat a heavy kettle and add the duck pieces skin side down.
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6
Add as many pieces in one layer as the kettle will hold.
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7
Cook these pieces until they are nicely browned, about four or five minutes.
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8
Continue until all the pieces are browned.
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9
As the pieces are cooked, strain off and discard the fat.
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10
Return all the pieces to the kettle and add the onion, coarsely chopped carrot and garlic and cook three minutes, stirring constantly.
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11
Add the broth and bring to the boil.
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12
Simmer about one hour or until the liquid is reduced to about six cups.
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13
Skim off any scum and fat from the top as it accumulates.
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14
Remove and reserve the meaty duck pieces, such as legs, breast, thighs and so on.
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15
Discard the bony parts, such as the backbone.
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16
Strain the six cups of duck soup into a saucepan and bring to the simmer.
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17
Remove the meat from the reserved duck pieces and cut it into small dice.
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18
There should be about two cups of meat.
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19
Cut the mushrooms into small squares.
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20
There should be about two cups.
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21
Put the mushrooms, diced meat, wild rice, leeks and carrots into a kettle and pour the hot soup over them.
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22
Let simmer about two minutes.
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23
Serve piping hot.
