This rustic yet refined soup features the bold flavor of wild duck, slowly simmered with herbs, aromatics, and earthy lentils. Root vegetables and a touch of red wine round it out, creating a well-balanced, protein-rich dish with both comfort and character.
Pat duck pieces dry and season with salt and pepper.
In a heavy-bottomed pot or Dutch oven, heat oil or duck fat over medium-high heat.
Sear the duck, skin side down, until browned and crisp (5–7 minutes per side). Remove and set aside.
In the same pot, reduce heat to medium.
Add onion, carrot, and celery. Cook for 5–6 minutes until softened.
Stir in garlic, tomato paste, and paprika, and cook for another minute.
Pour in the red wine and scrape up any browned bits from the bottom. Simmer 2–3 minutes.
Add lentils, stock, thyme, and bay leaf. Return duck to the pot.
Bring to a simmer, cover loosely, and cook on low heat for 60–75 minutes, or until the duck is tender and lentils are soft.
Remove duck pieces. When cool enough, shred the meat and discard bones and skin.
Return meat to the soup and stir to combine. Add more stock or water to adjust consistency.
Stir in vinegar or lemon juice to brighten the flavor.
Taste and adjust salt and pepper.
Serve hot, topped with chopped herbs and warm crusty bread.
Add diced turnip, parsnip, or mushrooms for more earthiness
Use French green lentils for more texture
Swap duck for pheasant, goose, or even smoked turkey legs
Drink:
Aged Pinot Noir, Syrah, or rustic Côtes du Rhône
Malty ale or smoked porter
NA option: black tea with lemon or mulled cranberry cider
4 servings