Duck Soup
Warm up with a comforting bowl of homemade Duck Soup, a hearty and flavorful dish that combines tender, slow-cooked duck with a medley of fresh vegetables and aromatic herbs. This rich and satisfying soup is prepared by browning duck to enhance its depth of flavor, then simmering it with carrots, celery, onions, garlic, and herbs like thyme and bay leaves. Customizable with optional potatoes, noodles, or barley, it’s perfect for a cozy family meal or an impressive addition to any dinner menu. Serve it garnished with fresh parsley for a final touch of brightness. With its robust taste and inviting aroma, this Duck Soup recipe is bound to become a year-round favorite. Easy to prepare and packed with nutrients, it’s the ultimate comfort food for soup lovers.
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Recipe Information
Ingredients
- 2 lbs duck (whole or duck legs)
- 2 large carrots
- 2 celery stalks
- 1 large yellow onion
- 4 cloves garlic
- 2 bay leaves
- 2 sprigs fresh thyme
- 2 tbsp parsley (chopped, for garnishing)
- 1 tsp salt
- 0.5 tsp black pepper
- 8 cups water or chicken stock
- 1 tbsp vegetable oil
- 2 medium potatoes (optional)
- 1 cup noodles or barley (optional)
Instructions
Rinse the duck under cold water and pat dry with paper towels. Trim off any excess fat or skin if using a whole duck.
In a large stockpot, heat the vegetable oil over medium-high heat. Brown the duck on all sides to enhance the flavor. This step should take about 6-8 minutes.
Remove the duck from the pot and set aside. Add the chopped onions, carrots, and celery to the pot, cooking until softened, about 5 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Return the duck to the pot along with the bay leaves, thyme sprigs, salt, and black pepper.
Pour in the water or chicken stock, ensuring the duck is fully submerged. Bring the pot to a gentle simmer over medium heat.
Reduce the heat to low, cover the pot, and let the soup simmer for 90 minutes. Occasionally skim off any foam or fat that rises to the surface.
If using potatoes, peel and dice them into bite-sized pieces and add them to the pot after the first 60 minutes of cooking.
If using noodles or barley, stir them into the pot during the last 20 minutes of cooking, following package instructions for timing.
Once the duck is tender, carefully remove it from the pot. Let the meat cool slightly before shredding it off the bones. Discard the bones and return the shredded meat to the soup.
Taste the soup and adjust seasoning with additional salt and black pepper if needed.
Ladle the duck soup into bowls and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
3981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 276.5 g | 354% | |
| Saturated Fat | 91.0 g | 455% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 3142 mg | 137% | |
| Total Carbohydrate | 168.9 g | 61% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 20.6 g | ||
| Protein | 197.7 g | 395% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 4658 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
