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.
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.
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.
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.
Stir in cooked wild rice and simmer another 5–10 minutes.
Season generously with salt and black pepper.
Remove bay leaf before serving.
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.
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.
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.
6 servings