This Duck and Lentil Soup with Orange Zest is a robust, comforting dish with a refined twist. Slow-simmered duck legs infuse the broth with deep flavor, while French green lentils provide texture and heartiness. A final touch of orange zest and fresh herbs lifts the entire dish, balancing richness with brightness — perfect for cool evenings or a rustic dinner party.
-
Season duck legs with salt and pepper.
-
In a large pot, heat olive oil over medium-high heat and sear duck until skin is crisp and browned (about 5 minutes per side). Remove and set aside.
-
In the rendered fat, sauté onion, celery, and carrot for 6–8 minutes until softened.
-
Add garlic and cook for 1 minute more.
-
Deglaze the pan with white wine if using, scraping up brown bits.
-
Add lentils, bay leaf, thyme, and stock. Return duck to the pot.
-
Bring to a boil, reduce to a gentle simmer, and cook for 50–60 minutes, until duck is very tender and lentils are cooked.
-
Remove duck legs, discard skin and bones, and shred the meat.
-
Return meat to the soup. Discard thyme and bay leaf.
-
Stir in orange zest and fresh herbs. Adjust seasoning to taste.
-
Ladle into bowls and drizzle with extra virgin olive oil.
-
Garnish with more zest or herbs for brightness.
-
Serve with rustic bread or crusty baguette
-
Excellent with a glass of Syrah, Pinot Noir, or dark ale
-
Ideal for cool nights, holiday starters, or cozy main courses
Ingredients
Directions
-
Season duck legs with salt and pepper.
-
In a large pot, heat olive oil over medium-high heat and sear duck until skin is crisp and browned (about 5 minutes per side). Remove and set aside.
-
In the rendered fat, sauté onion, celery, and carrot for 6–8 minutes until softened.
-
Add garlic and cook for 1 minute more.
-
Deglaze the pan with white wine if using, scraping up brown bits.
-
Add lentils, bay leaf, thyme, and stock. Return duck to the pot.
-
Bring to a boil, reduce to a gentle simmer, and cook for 50–60 minutes, until duck is very tender and lentils are cooked.
-
Remove duck legs, discard skin and bones, and shred the meat.
-
Return meat to the soup. Discard thyme and bay leaf.
-
Stir in orange zest and fresh herbs. Adjust seasoning to taste.
-
Ladle into bowls and drizzle with extra virgin olive oil.
-
Garnish with more zest or herbs for brightness.
-
Serve with rustic bread or crusty baguette
-
Excellent with a glass of Syrah, Pinot Noir, or dark ale
-
Ideal for cool nights, holiday starters, or cozy main courses