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Duck Soup with Herbs and Vegetables

sportingchef's picture
  Duck carcass 10 , more bodies equals more flavor
  Carrots 2 Large, chopped
  Celery stalk 3 , chopped
  Yellow onion 1 , chopped
  Garlic 6 Clove (30 gm)
  Pan spray To Taste
  Red wine To Taste (Cheap)
  Cold water 1 Cup (16 tbs)
  Black peppercorns 1 Tablespoon
  Bouquet garni 1 (A Bunch Of Herbs Tied Together With String)
  Diced carrots 1 1⁄2 Cup (24 tbs), peeled
  Diced celery 1 1⁄2 Cup (24 tbs)
  Diced yellow onion 1 Cup (16 tbs), peeled
  Cooked smoked sausage 2 Cup (32 tbs), diced
  Small mushrooms 3 Cup (48 tbs), whole
  Cooked barley 2 Cup (32 tbs)

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 €“ 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.

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.
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Recipe Summary

Difficulty Level: 
Side Dish
Duck, Meat
So what would you do with duck and vegetables leftovers? Here’s a suggestion…how about duck soup? A wonderful recipe, that includes a whole lot of vegetables and barley! Try to ignore the quacking and focus on the recipe!!

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Duck Soup With Herbs And Vegetables Recipe Video