Barham Family Farm Duck and Mushroom Soup - 3 of 3 Recipes by Chef Chad Tillman

July 21, 2021 • 0 comments

Barham Family Farm Duck and Mushroom Soup - 3 of 3 Recipes by Chef Chad Tillman
Welcome to Barham Family Farm's Duck-a-palooza featuring Chad Tillman! A former butcher, Tillman will show you how to break down a whole duck and then use the breasts, legs and thighs and the carcass to make three delicious dishes with absolutely no waste. After 20 years working in Kansas City supermarkets, Tillman reinvented his career when he opened first restaurant, Norcini Craft Pizza and Sandwiches at Strang Hall in December 2019. Norcini developed an instant following. Tillman is currently branching out by working as a consultant in the restaurant industry. Clients include Plowboys Barbeque and Gaels Public House & Sports, The Italian Sausage Company, Cafe Le Blue, The Meat Shed and Paradise Locker Meats. "I love the fact I can purchase local whole duck from Barham Family Farms. I optimize my purchase by butchering the meat for use in three unique dishes. The versatility of these farm-raised birds is endless, so feel free to change or adapt these recipes to your liking!" Recipe 1: Pan-seared breast served with creamed mushrooms and baby bok choy Recipe 2: Use drum and thigh portions braised in traditional Thai spices to create a filling for a lettuce wrap and a dipping sauce. Recipe 3: Use the carcass and wing portions to make a wonderful stock. Serve the stock poured over mushrooms, fried chili oil, sweet soy and scallions for a rich-tasting dish that uses every part of the bird, from beak to tail feather. Barham Family Farm ducks are raised in a mobile poultry modeled on those pioneered by grass-based farm pioneer Joe Salatin. The system allows the Grimaud Hybrid Pekin ducks to forage in the pasture for a more nutrient-rich diet.
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  • Servings: 4




Carcass from 2 ducks

4 wings

6 cups water

2 cups diced white onion

1 cup diced carrot

1 cup diced celery

Herb sachet: Equal portions of herbs tied together with cooking twine

10-12 black peppercorns

8 ounces baby portabello mushroom, sliced and sautéed

Soy sauce, to taste

Chili oil, sweet soy sauce, fresh green onions, for garnish

In a 400-degree oven, place the duck carcasses and wings in a roasting pan and brown for approximately an hour.

Add water, onions, carrots, celery, herb sachet and peppercorns to a large stock pot. Add the browned duck carcass and wings to the pot. Simmer on low for a minimum of 4 hours and up to 24 depending on your preference on the strength of the broth.

Strain the broth and reserve. Season broth with soy sauce to your desired salt level.

To serve: Add to the bottom of individual soup bowls a teaspoon of fried chili oil, a drizzle of sweet soy sauce, fresh green onions and mushrooms. Pour hot over broth all and serve immediately.

Pro tip: Use an instant-read meat thermometer for the perfect cook. For a variation of the dish, cold smoke duck breast for an hour before searing.

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