French · Dinner
Duck and Vegetable Soup
A rustic French bistro soup built on seared duck leg meat simmered with carrot, leek, celery, and turnip in a duck-enriched stock, finished with thyme and a splash of dry sherry vinegar. The duck is shredded back into the broth and ladled hot with tender vegetables and a slick of rendered fat on top.
$6
15 minsPrep
50 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
432Calories
31.4gProtein
28.1gFat
16.2gCarbs
6.2gSugar
3.5gFiber
842mgSodium
148mgChol
9.2gSat Fat
786mgPotassium
82mgCalcium
3.5mgIron
2mcgVitamin B12
15mgVitamin C
gluten-free
low-carb
low-calorie
herb-salt
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Trim the duck leg, separating meat from skin and bone; cut meat into bite-sized pieces. Slice carrot, leek, celery, turnip, garlic, and shallot.
2
Sear
Place duck skin and bone in a cold pot over medium-low heat for 6–8 minutes, turning occasionally, until fat runs clear and skin is browned and crisp.
3
Sear
Remove the crisped skin and bone, leaving fat in the pot. Add duck meat and sear over medium-high heat 3–4 minutes, turning, until browned outside but still rare inside.
4
Simmer
Add olive oil, shallot, garlic, carrot, leek, and celery; pour in chicken stock, turnip, thyme, and bay leaf. Bring to a gentle simmer over medium heat, cover partially, and simmer 30 minutes until turnip is fork-tender.
5
Plate
Stir in sherry vinegar, season with salt and black pepper to taste, discard thyme stems and bay leaf, ladle into a bowl, scatter with parsley, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g, one small bone-in duck leg duck leg meat
- 3.6 oz100g carrot
- 2.4 oz70g leek, white and light green part
- 1.8 oz50g celery
- 2.2 oz60g turnip
- 2 clove2 clove garlic
- 22 small shallot
- 3 cups720ml chicken stock
- 4 sprigs4 sprigs fresh thyme
- 22 bay leaf
- 2 tsp2 tsp sherry vinegar
- 1 tbsp1 tbsp olive oil
- salt, to taste
- black pepper, to taste
- 2 tbsp2 tbsp fresh parsley
