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Duck Soup

A warm and comforting duck soup, perfect for chilly evenings with rich flavors and tender meat.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 whole duck about 4-5 pounds
  • 8 cups water
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 1 onion quartered
  • 3 cloves garlic minced
  • 2 bay leaves
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. Rinse the duck under cool water and pat it dry.
  2. In a large pot, heat a little oil over medium heat and brown the duck on all sides.
  3. Pour in the 8 cups of water, scraping up any brown bits from the bottom of the pot.
  4. Add the chopped carrots, celery, onion, garlic, bay leaves, and thyme.
  5. Generously season with salt and pepper.
  6. Bring the soup to a boil, then reduce to a simmer and cover. Let it cook for about 2 hours.
  7. Remove the duck from the pot and let it cool slightly before shredding the meat.
  8. Return the shredded duck to the pot and adjust seasoning as needed.

Notes

For an even richer broth, add a splash of soy sauce or a dash of smoked paprika while cooking.