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Cold duck soup Photo: ©️ Nel Brouwer-van den Bergh

Duck soup

Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Course Appetizer, Dinner, Lunch
Cuisine French
Servings 8

Ingredients
  

Ingredients

  • 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
  • 1 tbsp duck fat or vegetable oil

Instructions
 

Instructions to make the soup

  • Take a large enough pan and start to heat up the fat or oil
  • Place the bones and carcass in the pan. Optionally cut the carcass in halves
  • Lightly brown the bones at medium heat; now and then turn these
  • Add the onion in a few pieces
  • Add the water, the bay leaves 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. If you use this broth as the base for a glace, reserve the meat for a ragout or stew and don't add vegetables
  • Simmer for 15 minutes more
  • Serve the soup. Taste will improve further overnight in the refrigerator.

Notes

Method: simmering
Food allergy & intolerance information: none
Keyword broth and soup