This Duck and Wild Rice Soup is a hearty, elegant comfort food made with tender shredded duck, nutty wild rice, aromatic vegetables, and a savory broth with a touch of cream. Perfect for fall and winter meals, or impressing guests with a rustic gourmet soup.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 25 minsCook Time 1 hr 30 minsTotal Time 1 hr 55 minsFor the Duck
1 whole duck leg (or 2 thighs)
6 cups water or low-sodium chicken stock
1 bay leaf
2 cloves garlic, smashed
5 whole peppercorns
Salt to taste
For the Soup
2 tbsp duck fat (or butter/oil)
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
½ tsp dried thyme
¼ tsp black pepper
½ cup uncooked wild rice (rinsed)
4 cups of the reserved duck stock
½ cup heavy cream (optional)
1 tsp Dijon mustard (optional, for depth)
Salt to taste
Fresh parsley, for garnish
Cook the Duck & Make Stock
1
In a stockpot, combine duck leg, water or broth, bay leaf, garlic, peppercorns, and salt.
Bring to a boil, reduce to a simmer, and cook 1 to 1.5 hours , until duck is tender and pulling from the bone.
Remove duck and set aside to cool. Strain and reserve 4–5 cups of the broth. Shred the duck meat.
Start the Soup Base
2
In a soup pot, heat duck fat or oil over medium heat.
Sauté onion, carrot, and celery for 6–8 minutes, until softened.
Stir in thyme, black pepper, and rinsed wild rice. Cook 1 more minute.
Simmer the Soup
3
Add reserved duck broth (about 4 cups) and bring to a gentle boil.
Lower heat and simmer, covered , for 45–55 minutes, or until rice is tender and begins to curl.
Finish & Serve
4
Stir in shredded duck, cream (if using), and Dijon. Simmer another 5 minutes.
Adjust seasoning with salt and pepper.
Garnish with parsley and serve hot.
Pairing Suggestions
5
Crusty sourdough or herb focaccia
A side salad with bitter greens and cranberries
Pinot Noir or a robust Chardonnay
Finish with apple tart or dark chocolate
Tips & Notes
6
Use leftover roast duck if available — just skip the stock-making step and use quality broth.
Wild rice takes time — if in a rush, par-cook it or use a wild rice blend (but flavor may vary).
A clear-broth version skips the cream — equally delicious and a bit lighter.
Add mushrooms (cremini or chanterelle) for an earthier depth.
This soup freezes well — store without cream if freezing and add upon reheating.
Ingredients For the Duck
1 whole duck leg (or 2 thighs)
6 cups water or low-sodium chicken stock
1 bay leaf
2 cloves garlic, smashed
5 whole peppercorns
Salt to taste
For the Soup
2 tbsp duck fat (or butter/oil)
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
½ tsp dried thyme
¼ tsp black pepper
½ cup uncooked wild rice (rinsed)
4 cups of the reserved duck stock
½ cup heavy cream (optional)
1 tsp Dijon mustard (optional, for depth)
Salt to taste
Fresh parsley, for garnish
Directions Cook the Duck & Make Stock
1
In a stockpot, combine duck leg, water or broth, bay leaf, garlic, peppercorns, and salt.
Bring to a boil, reduce to a simmer, and cook 1 to 1.5 hours , until duck is tender and pulling from the bone.
Remove duck and set aside to cool. Strain and reserve 4–5 cups of the broth. Shred the duck meat.
Start the Soup Base
2
In a soup pot, heat duck fat or oil over medium heat.
Sauté onion, carrot, and celery for 6–8 minutes, until softened.
Stir in thyme, black pepper, and rinsed wild rice. Cook 1 more minute.
Simmer the Soup
3
Add reserved duck broth (about 4 cups) and bring to a gentle boil.
Lower heat and simmer, covered , for 45–55 minutes, or until rice is tender and begins to curl.
Finish & Serve
4
Stir in shredded duck, cream (if using), and Dijon. Simmer another 5 minutes.
Adjust seasoning with salt and pepper.
Garnish with parsley and serve hot.
Pairing Suggestions
5
Crusty sourdough or herb focaccia
A side salad with bitter greens and cranberries
Pinot Noir or a robust Chardonnay
Finish with apple tart or dark chocolate
Tips & Notes
6
Use leftover roast duck if available — just skip the stock-making step and use quality broth.
Wild rice takes time — if in a rush, par-cook it or use a wild rice blend (but flavor may vary).
A clear-broth version skips the cream — equally delicious and a bit lighter.
Add mushrooms (cremini or chanterelle) for an earthier depth.
This soup freezes well — store without cream if freezing and add upon reheating.
