How to make delicious country duck soup

Making a delicious country-style duck soup requires a rich, flavorful broth and fresh, aromatic ingredients. Here’s a classic recipe for a rustic country duck soup:

Ingredients delicious country duck soup:

For the broth:

  • 1 whole duck (cut into pieces) or 2-3 duck legs
  • 8 cups water (or homemade stock for extra flavor)
  • 1 onion (quartered)
  • 3 garlic cloves (crushed)
  • 2 carrots (chopped)
  • 2 celery stalks (chopped)
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 1 teaspoon salt (adjust to taste)
  • 1 sprig thyme (or 1/2 teaspoon dried thyme)
  • 1 sprig rosemary (optional)

For the soup:

  • 2 potatoes (diced)
  • 1 cup cabbage (chopped)
  • 1/2 cup mushrooms (optional)
  • 1 cup corn (fresh or frozen)
  • 1-2 tablespoons soy sauce (for umami)
  • 1 teaspoon smoked paprika (optional)
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon butter or duck fat
  • Fresh herbs (parsley or green onions for garnish)

Instructions:

Step 1: Prepare the Broth

  1. In a large pot, heat a little duck fat or oil and brown the duck pieces for 3-5 minutes on each side to enhance the flavor.
  2. Add the water (or stock), onion, garlic, carrots, celery, bay leaves, peppercorns, and salt.
  3. Bring to a boil, then reduce heat and let it simmer for about 1.5 to 2 hours until the duck is tender and the broth is flavorful.
  4. Skim off any foam or fat from the surface occasionally.
  5. Remove the duck pieces, let them cool, and shred the meat. Strain the broth to remove the solids and discard them.

Step 2: Make the Soup

  1. In the same pot, heat butter or duck fat and sauté the potatoes, cabbage, and mushrooms for 5 minutes.
  2. Pour in the strained duck broth and bring it to a simmer.
  3. Add the shredded duck meat, corn, soy sauce, smoked paprika, and ground black pepper.
  4. Let the soup simmer for another 20 minutes until the potatoes are tender.

Step 3: Serve

  1. Taste and adjust seasoning with salt and pepper as needed.
  2. Garnish with fresh parsley or green onions.
  3. Serve hot with crusty bread or rice on the side.

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