1 medium alligator meat, cut into 1 inch cubes
1/2 cup chopped onion
1 medium carrot, cut into 1 inch cubes
1 medium onion, sliced into 1 inch slices
1 medium carrot, sliced into 1 inch slices
1 medium small sweet onion
2 medium celery, cut into 1 inch cubes
1 medium cucumber, cut into 1/2 inch slices
1 medium red pepper, seeded and minced
1 medium carrot, sliced into 1/2 inch slices
In a medium saucepan, heat the water to cover the meat cubes and onion. Bring to a boil over medium heat. Mix in carrots and onions and reduce heat to low. Stir in celery and cucumber. Bring to a boil, then reduce heat to medium. Stir in the carrots and onion. Cook, stirring occasionally, for 2 minutes.
Concentrate the butter in a small bowl over medium heat. Cook and stir the onion and celery in, stirring constantly, until tender. Stir in the ginger, salt, fish and pasta and cook 2 minutes. Stir in the duck and cover soup mixture. Bring to a boil, stirring frequently, until broth has thickened. Reduce heat to medium and simmer for about 20 minutes.
Uncover meat cubes, onion, carrot and onion slices. 1 tablespoon vegetable oil in a small saucepan. Cook meat and vegetables over medium heat for about 5 minutes. Stir in chicken broth, duck and cover soup in another small saucepan. Bring to a boil and cook 20 minutes stirring occasionally.
Stir in vegetable stock, wine, salt, olive oil and wine. Bring to a boil and cook for about 5 minutes.
Stir in chicken broth, duck and cover soup mixture. Bring to a boil and cook for about 5 minutes more.
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