In the spirit of not letting good food go to waste, I usually cook a soup whenever I make a whole chicken. This past weekend we made a whole Duck - and figured that Duck noodle soup was in order. I've made it before, but this was the first time I made it creamy. And boy was it delish!
I covered the remaining Duck with water and let it simmer for several hours along with a few bay leaves, some thyme, and one onion cut into quarters. Along the way I skimmed the top for fat and other stuff.
After that you sift the 'buillion' and (this part isn't for the faint of heart) you make sure to pick any remaining meat of the bones and remove any small pieces of bone or skin. Preferably you then let it cool a bit so you can skim of any remaining fat from the top.
Strain it back into your bit ole pot and add 3 sliced carrots and 3 sliced onions (if you have things like cellery this is also good, but this was more of a leftover dish for us...).
Add pasta or noodles, a sprinkle of oregano, a sprinkle of thyme, and some 1 % milk.
Just before serving, stir in leftover Sour Cream (I had about 1/2 cup).
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