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Duck Soup II


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  • 8 duck carcasses - (to 10) (more bodies equals more flavor)
  • 2 large carrots chopped
  • 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 black peppercorns
  • 1 bouquet garni (a bunch of herbs tied together with string)
  • 1 1/2 cups diced peeled carrot
  • 1 1/2 cups diced celery
  • 1 cup diced peeled yellow oniond
  • 2 cups diced cooked smoked sausage
  • 3 cups whole small mushrooms
  • 2 cups cooked barley


Servings 6


Step 1

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.

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