Tender shredded duck in a savory broth with wild rice, vegetables, and herbs. Comforting and elegant, this soup strikes the perfect balance between festive indulgence and rustic charm.
[cooked-sharing]
Yields6 ServingsPrep Time20 minsCook Time50 minsTotal Time1 hr 10 mins
2duck legs (confit or roasted; cooked and skin removed)
1cupwild rice, rinsed
2tbspduck fat (or butter/olive oil)
1medium onion, finely chopped
2celery stalks, diced
2carrots, diced
2clovesgarlic, minced
1tspfresh thyme leaves (or ½ tsp dried)
1bay leaf
6cupschicken or duck stock
½cupdry white wine (optional, adds depth)
Salt & freshly ground black pepper, to taste
For garnish (optional)
Chopped fresh parsley
A drizzle of truffle oil or duck fat for richness
Cook the wild rice
1
In a separate saucepan, bring 3 cups of lightly salted water to a boil.
Add rinsed wild rice, cover, and simmer for 35–40 minutes, until tender but still chewy.
Drain any excess water and set aside.
Build the soup base
2
In a large soup pot, heat duck fat over medium heat.
Add onion, celery, and carrots. Sauté for 6–8 minutes until softened.
Stir in garlic, thyme, and bay leaf. Cook for 1 minute until fragrant.
Deglaze with white wine (if using), scraping up any bits from the bottom.
Simmer with duck & stock
3
Pour in stock and bring to a simmer.
Shred cooked duck meat into bite-sized pieces and add to the pot.
Simmer gently for 20 minutes to let flavors meld.
Add wild rice
4
Stir in cooked wild rice and simmer another 5–10 minutes.
Season generously with salt and black pepper.
Remove bay leaf before serving.
Serve & garnish
5
Ladle soup into warm bowls.
Garnish with chopped parsley and (optional) a drizzle of truffle oil or a spoon of duck fat for extra richness.
Serve hot with crusty bread.
Serving Suggestions
6
A warming Christmas lunch soup or a hearty starter before a lighter main.
Pairs beautifully with a glass of Pinot Noir or a rustic red blend.
Serve in deep bowls with a side of buttered sourdough or rye bread.
Tips & Variations
7
Make-ahead: This soup tastes even better the next day! Store in the fridge up to 3 days or freeze for 2 months.
Shortcut: Use rotisserie duck or leftover roast duck for ease.
Creamy version: Stir in ½ cup cream at the end for a richer finish.
Festive touch: Add dried cranberries in the last 5 minutes for a pop of sweetness.
Ingredients
2duck legs (confit or roasted; cooked and skin removed)
1cupwild rice, rinsed
2tbspduck fat (or butter/olive oil)
1medium onion, finely chopped
2celery stalks, diced
2carrots, diced
2clovesgarlic, minced
1tspfresh thyme leaves (or ½ tsp dried)
1bay leaf
6cupschicken or duck stock
½cupdry white wine (optional, adds depth)
Salt & freshly ground black pepper, to taste
For garnish (optional)
Chopped fresh parsley
A drizzle of truffle oil or duck fat for richness
Directions
Cook the wild rice
1
In a separate saucepan, bring 3 cups of lightly salted water to a boil.
Add rinsed wild rice, cover, and simmer for 35–40 minutes, until tender but still chewy.
Drain any excess water and set aside.
Build the soup base
2
In a large soup pot, heat duck fat over medium heat.
Add onion, celery, and carrots. Sauté for 6–8 minutes until softened.
Stir in garlic, thyme, and bay leaf. Cook for 1 minute until fragrant.
Deglaze with white wine (if using), scraping up any bits from the bottom.
Simmer with duck & stock
3
Pour in stock and bring to a simmer.
Shred cooked duck meat into bite-sized pieces and add to the pot.
Simmer gently for 20 minutes to let flavors meld.
Add wild rice
4
Stir in cooked wild rice and simmer another 5–10 minutes.
Season generously with salt and black pepper.
Remove bay leaf before serving.
Serve & garnish
5
Ladle soup into warm bowls.
Garnish with chopped parsley and (optional) a drizzle of truffle oil or a spoon of duck fat for extra richness.
Serve hot with crusty bread.
Serving Suggestions
6
A warming Christmas lunch soup or a hearty starter before a lighter main.
Pairs beautifully with a glass of Pinot Noir or a rustic red blend.
Serve in deep bowls with a side of buttered sourdough or rye bread.
Tips & Variations
7
Make-ahead: This soup tastes even better the next day! Store in the fridge up to 3 days or freeze for 2 months.
Shortcut: Use rotisserie duck or leftover roast duck for ease.
Creamy version: Stir in ½ cup cream at the end for a richer finish.
Festive touch: Add dried cranberries in the last 5 minutes for a pop of sweetness.
