Duck Soup

Recipe by JustJanS
READY IN: 1hr 40mins




  • Mix the ingredients of the marinade, and add the breast fillets and legs.
  • Refrigerate overnight.
  • To make the stock, put carcass portions and other stock ingredients into a large saucepan.
  • Add water to cover and bring to the boil.
  • Simmer gently for 45 minutes.
  • Strain, return stock to a clean pot and reduce over medium heat for 15 minutes.
  • Remove any remaining meat from the carcass and reserve.
  • Cool reduced stock, and refrigerate overnight.
  • When stock is cold, skim fat from the surface.
  • The stock is ready for use.
  • For the duck portions: remove from marinade, and cook in a hot oven (about 200c) for about 20 minutes for the breasts, and about 30 minutes for the legs.
  • You want the meat to be pink and juicy still, and the skin crispy.
  • Cool a little then shred the meat.
  • For the soup: Put stock in a large saucepan and bring to the boil.
  • Reduce heat, and add remaining soup ingredients including both lots of reserved duck meat.
  • Warm through and season to taste.