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Duck Vegetable Soup

Duck Vegetable Soup

I put this together with the vegetables i have in my freezer from my summer garden. It’s a really nice change from chicken soup - give it a try!

makes about 8 cups 

1 tablespoon olive oil
1/3 pound fully cooked smoked magret duck breast
2 tablespoons unsalted butter
1 cup diced carrots
1 cup chopped yellow onion
3/4 cup diced celery
3/4 cup coarsely chopped leeks (white and pale green parts only)
salt 
freshly ground black pepper
1/2 cup white wine
6 cups chicken stock (maybe more)
1/4 pound small egg bow tie pasta
3/4 cup frozen corn
3/4 cup frozen haricot vert (cut into 3/4-inch pieces)
1/3 cup chopped fresh flat leaf parsley

Heat the olive oil in a Dutch oven over medium-high heat. Add the duck breast, and brown on each side for 4-5 minutes. Remove and set aside. Melt the butter in the same pot over medium heat. Add the carrots, onion, celery, and leeks, season with salt and pepper to taste, and cook, stirring occasionally, for 10-15 minutes until tender. Add the wine, and raise the heat to medium-high to deglaze. Add the chicken stock, cover and bring to a boil, and then simmer, partially covered, for 30 minutes. Bring back to a boil, add the bow ties, and cook for 10 minutes, covered. Meanwhile, shred the reserved duck breast. Add the corn, haricot vert, parsley, and duck, and season to taste with additional salt and pepper. If you like a soup with more broth, just add a bit more at this time.