Duck soup is tasting slightly more intense than chicken soup. It falls in the range of poultry soups (turkey, chicken, duck, pigeon) that are each providing a particular taste. Duck soup is often made as a side activity when deboning a whole duck for other purposes. Let nothing goes to waste!
The art of making duck soup
Please refer to the broth section where we explained about the importance of having bones to make a nice tasting soup. For this soup this is no different. When deboning a duck, for example to make a pate de campagne , duck breast or to render duck fat, the bones will be left. Use the wings, the leg bones (if available) and the carcass to make this wonderful soup. Do not use too much water to create an intense flavor.
- 1 duck carcass, wings and leg bones
- 1.5 tsp salt
- 1/4 tsp ground pepper
- 3 bay leaves
- 1/2 onion (washed, but peel on)
- bunch of fresh cellery leaves or cellery stick
- 1/2 carrot (3.5 oz or 100 g)
- 3.5 oz (100 g) culliflower
- 1/2 tsp chicken powder (optional)
- 2-3 quarts (2-2.7 Liters) water
Instructions to make the soup
Place the bones and carcass in a large enough pan. Optionally cut the carcass in halves
Add the water, the bay leaves, the half onion and the pepper
Bring slowly to a simmer, keeping the lid ajar
Simmer for 1.5 - 2 hours, until the meat can be easily removed from the bones
Take the bones out and separate the meat from the bones. Discard the bones and reserve the meat
Add the meat back to the broth and add the other vegetables cut at bit size portions
Simmer for 15 minutes more
Serve the soup. Taste will improve further overnight in the refrigerator.
Food allergy & intolerance information: none
- The soup displays a gelly appearance when cold, with some fat patches on top. It disappears upon heating the soup and comes back upon cooling. Most intense tasting broth types display this behavior. It is the collagen from the bones that converts to gelatin during the simmering.
- Soup can be stored for several days in the refrigerator or frozen for a few months.