cooking · Dinner · family · Food · recipe · Soup

Duck Soup

We got our new stove just in time for Christmas, big yeah!!! Dad cooked up quite the feast for Christmas Day, roast duck with a balsamic and honey glaze, carrot and parsnip purée, mashed potatoes and a killer sauce. It was so delicious! I love it when he cooks because it is always so amazing.

We had lots of duck left over so I made duck soup yesterday, I love meals that make more than one meal. I cooked the stock for a nice long time and the flavour was beautiful. Really you can make this soup with any left over poultry, I make it with our left over roast chickens all of the time.

Duck Stock:

Peel the skin off the duck and discard (this will keep your soup from getting greasy)
Pull any meat that’s left off and set aside.

In large soup pot:

duck carcass (break it up a bit)
3 onions halved with skin and all
2 large carrots chopped in quarters skin too
2 stalks celery, leaves too
4 cloves of garlic smashed lightly skin and all
1″ of fresh ginger cut into 5-6 pieces peel too
1 tspn of whole peppercorns
Any fresh herb, leaf and stalk-I had oregano and parsley
1 tbsp salt

Add water till it’s all covered then bring to a simmer and cover.

Simmer for as many hours as you can (at least 2 hours), I cooked mine for 4 hours, to get all the flavour

Strain the broth and set aside, discard carcass and veggies

Duck soup:

In large soup pot:

Add olive oil
2 diced onions
1″ diced ginger
2-3 cloves diced garlic
2 stalks celery chopped
6 chopped crimini mushrooms
1 tspn onion powder
1 tspn garlic powder
1 tspn dried oregano
1 tspn dried thyme
Ground black pepper

Sautée for a few minutes


3 carrots peeled and chopped
4 potatoes peeled and chopped
Add stock

Bring to a simmer and cover, cook for half an hour



Cook for 10 minutes more then stir in chopped fresh tomatoes and serve


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