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Duck Soup II

This is a good way to make use of duck parts that we usually discard. You can also get rid of the root ends and trimmed pieces of carrots, celery and onions (even onion skins are OK!). "Cheap red wine" should be dry, unflavored and unsweetened. A big jug of burgundy works fine.

Courses: Soup
Serves: 6 people

Recipe Ingredients

  For Stock
8   Duck carcasses - (to 10)
  = (more bodies equals more flavor)
2   Carrots - chopped (large)
3   Celery stalks - chopped
1   Yellow onion - chopped
6   Garlic cloves
  Pan spray - as needed
  Cheap red wine - as needed
  Cold water - as needed
1 tablespoon 15mlBlack peppercorns
1   Bouquet garni
  = (a bunch of herbs tied together with
  For Soup
1 1/2 cups 165g / 5.8ozDiced peeled carrot
1 1/2 cups 165g / 5.8ozDiced celery
1 cup 62g / 2.2ozDiced peeled yellow oniond
2 cups 292g / 10ozDiced cooked smoked sausage
3 cups 711mlWhole small mushrooms
2 cups 474mlCooked barley

Recipe Instructions

Place duck carcasses and next four ingredients in a large roasting pan. Spray contents with pan spray. Place in a preheated 400 degree oven for 1 1/2 hours, turning contents every 20 minutes until evenly browned.

Add contents of the pan to a large stock pot. Pour some wine into the roasting pan to loosen any bits stuck to the pan. Pour liquid and loosened bits into the stock pot.

Pour 2 cups of red wine into stock pot and enough water to just cover contents of the pot. Add peppercorns and bouquet garni. Simmer, uncovered over low heat for 6 to 8 hours, making sure that you keep enough liquid in the pot to just cover contents.

Cool to room temperature and pour contents through a colander covered with cheesecloth. Discard stuff in colander. Transfer liquid (stock) to a medium stock pot.

Soup: Add soup contents to stock and simmer over medium heat until carrots are just soft. Serve in bowls topped with cheese or croutons or both.

This recipe yields 6 to 8 servings.

The Sporting Chef with Scott Leysath at -


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