Mexican Veggie Soup with Duck

1 Maple Leaf Farm Rotissierie Half Duck
1 Quart Water
2 Tbs. Olive Oil
1 onion, diced
1 carrot, diced
1 celery, diced
1 Jalapeno, diced (with seeds or without, depending on taste)
1 Tbs. Salish Potlash Seasoning
1 tsp. Bacon Freak Bacon Hot Sauce
1/4 C. White Wine
2 C. Chicken Stock
10 Tomatillos, pureed
2 C.  Main Street Produce Canned Tomatoes
1 container Main Street Produce Frozen Butterbeans
1 container Main Street Produce Frozen Corn

In a soup pan, bring the quart of water to a boil and add the duck.  Boil for 10 minutes and turn off the heat.  Set aside.

In a different soup pan on medium heat, add the olive oil first and wait 1 minute.  Next add the onion, carrot, celery and diced jalapeno and stir a couple times.  Add the Potlash Seasoning and the Bacon Freak Hot Sauce and continue stirring until the veggies are tender (about 5 minutes).

Next add the wine and de-glaze the pan, add the chicken stock and pureed tomotillos and stir.

Next, strain the water from the pan with the duck and add the water to the soup.  Follow this with the canned tomatoes, butterbeans and corn..

Remove the meat from the duck, and chop into small pieces.  Add that to the pot.

Let simmer for about 2 hours, serve with more diced jalabenos or even a dollop of sour cream.

Wine Pairings:  There are no hard set rules on this, but here are my choices.

Hecht & Bannier Rose

Lapierre Raisins Gaulos Beaujolais
Venta Morales Tempranillo

Wrongo Dongo Monastrel.

Beer Pairings:

Victory Helios
Bell's Oberon