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
4 servings