With the cold weather and spending a couple days chasing waterfowl I was in need of a pick me up hearty soup. Turned duck leftovers into an udon noodle ginger soup with grouse stock base. Mixed in some garden kale, garlic, bock choy and a couple garden chili peppers for some heat it was a nice rich and salty broth. The base was ruffed grouse stock. If you take the time to pluck and roast your birds they make fantastic stock. Pic of said duck who graced the soup.






