This rich and flavorful duck soup is the perfect comfort dish. The savory broth, tender duck meat, and aromatic vegetables make it ideal for a cozy meal. It’s a warm, satisfying soup with a depth of flavor, perfect for colder days or when you need something hearty and wholesome.
Ingredients
- 1 whole duck (about 4-5 pounds), cut into pieces
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 1 leek, sliced
- 1 bay leaf
- 2 sprigs fresh thyme (or 1/2 tsp dried thyme)
- 1 tsp black peppercorns
- 2 tbsp olive oil
- 8 cups chicken or vegetable stock
- 1/2 cup white wine (optional)
- Salt and pepper to taste
- 1 cup pearl barley or rice (optional for a more filling soup)
- 2 tbsp soy sauce (optional for added umami)
- Fresh parsley or cilantro for garnish
Instructions
- Prepare the duck:
- In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the duck pieces and brown them on all sides for about 8-10 minutes. Remove the duck and set aside.
- Sauté vegetables:
- In the same pot, add the chopped onion, garlic, carrots, celery, and leek. Sauté until the vegetables begin to soften, about 5 minutes.
- Deglaze the pot:
- Pour in the white wine (if using) and let it simmer for 2-3 minutes to deglaze the pot, scraping up any browned bits.
- Simmer the soup:
- Return the duck to the pot. Add the chicken or vegetable stock, bay leaf, thyme, and peppercorns. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 1.5 to 2 hours, or until the duck is tender and fully cooked.
- Optional: Add grains for a heartier soup:
- If you’re using barley or rice, add it to the pot during the last 30 minutes of cooking. Stir occasionally to prevent sticking.
- Season and adjust:
- Remove the duck from the pot. Let it cool slightly, then shred the meat, discarding the bones and skin. Return the shredded duck meat to the pot. Season the soup with soy sauce (if using), salt, and pepper to taste.
- Serve:
- Ladle the soup into bowls, garnish with fresh parsley or cilantro, and enjoy!
This duck soup pairs beautifully with crusty bread or a side of steamed vegetables. The broth is deeply satisfying, and the tender duck meat adds a luxurious texture to the soup.