Duck and Mushroom Soup is a flavorful, hearty soup featuring tender duck meat, earthy mushrooms, and aromatic herbs in a rich, savory broth. This soup is perfect for an elegant dinner or a comforting cold-weather meal.
Score the Duck Skin:
Use a sharp knife to score the skin of the duck breast in a crosshatch pattern, being careful not to cut through to the meat.
Heat the Pan:
In a large Dutch oven or soup pot, heat olive oil over medium-high heat.
Place the duck breasts skin-side down and sear for 6-8 minutes until the skin is golden and crispy.
Flip and Cook:
Flip the duck and cook for an additional 4-5 minutes until the meat is medium-rare.
Remove the duck and set aside to rest.
Pour off some of the rendered fat, leaving 1 tbsp in the pot.
Sauté the Aromatics:
In the same pot, add butter and let it melt.
Add onion, garlic, celery, and carrots, and sauté for 5-6 minutes until softened.
Cook the Mushrooms:
Add the mushrooms and thyme and cook for 5-7 minutes until the mushrooms are browned and tender.
Deglaze the Pot:
Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot.
Simmer for 2-3 minutes to reduce the wine slightly.
Add the Broth and Bay Leaf:
Add the duck broth, soy sauce, and bay leaf to the pot.
Stir in the barley or wild rice.
Bring to a boil, then reduce to a simmer and cook for 30-35 minutes until the barley is tender.
Slice or Shred the Duck:
Once the duck has rested and cooled slightly, remove the skin and shred the meat into bite-sized pieces.
Reserve the crispy skin for garnish, if desired.
Add the Duck Meat:
Add the shredded duck meat to the soup and simmer for an additional 10 minutes to heat through.
Adjust Seasoning:
Taste and adjust salt and pepper as needed.
Remove Bay Leaf:
Discard the bay leaf before serving.
Ladle the Soup:
Divide the soup among serving bowls, ensuring each bowl has a good portion of duck, barley, and mushrooms.
Garnish and Serve:
Garnish with fresh parsley, thyme sprigs, and a sprinkle of crispy duck skin (optional).
Serve hot with crusty bread or baguette slices for dipping.
Serve the Duck and Mushroom Soup in deep bowls, garnished with fresh herbs and a side of crusty bread.
Pair with a glass of Pinot Noir or Merlot to complement the rich, earthy flavors.
Spicy Option: Add 1/4 tsp cayenne pepper or chili flakes for a touch of heat.
Herbaceous Twist: Stir in a handful of baby spinach or kale during the last 5 minutes of cooking for extra nutrients.
Mushroom Variety: Mix in a blend of shiitake, cremini, and oyster mushrooms for added depth.
Gamey Flavor: If using a whole duck leg, simmer for 45-50 minutes until the meat is tender, then shred.
Make-Ahead: The soup base can be prepared up to 2 days in advance and reheated just before serving.
4 servings