"Soulful duck and vegetable soup that is a perfect comfort food in the winter chill."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


0 servings
Serving size has been adjusted!
Original recipe yields 10 servings

May we suggest



  • Prep

  • Cook

  • Ready In

  1. Brown the bacon in a large pot, add chopped onions and garlic and cook until soft.
  2. Pick the meat off the duck bones, chop it (discard skin and bones) and add to the pot.
  3. Add the chicken stock and all other ingredients except the potatoes and carrots.
  4. Tie parsley sprigs and bay leaf together and put in a pot. Simmer for 1 hour.
  5. Add the potatoes and carrots and cook for another 20 minutes or until they're soft.
  6. Discard the parsley sprigs and bay leaf. Serve hot with toasted bread and plenty of red wine.


Read all reviews 0

Other stories that may interest you