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.
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.
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.
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.
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.
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
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.
6 servings