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Wild Duck Soup

Yields6 ServingsPrep Time25 minsCook Time2 hrsTotal Time2 hrs 25 mins

Wild Duck Soup is a rich, savory game-based dish with deep roots in Polish and Eastern European cuisine. Traditionally, Czernina includes duck blood and vinegar for a sweet-sour flavor, but this variation uses a bold, aromatic broth made with wild duck, dried fruits, and warming spices to highlight the duck’s earthy flavor without the blood. It’s rustic, elegant, and soul-warming — perfect for cold evenings and heritage-inspired meals.

Wild Duck Soup

For the Broth
 1 whole wild duck (about 3 lbs), cleaned and jointed (or 2 duck legs + carcass)
 8 cups cold water
 1 medium onion, halved
 1 large carrot, peeled and cut in chunks
 1 parsnip or celery root (celeriac), peeled and quartered
 2 bay leaves
 6 whole allspice berries
 4 black peppercorns
 Salt to taste
 Optional: a splash of apple cider vinegar or lemon juice
For the Soup Base
 1 tbsp duck fat or butter
 1 small onion, finely chopped
 1 clove garlic, minced
 ½ tsp ground cloves
 ¼ tsp ground cinnamon
 2 tbsp tomato paste
 ½ cup prunes or dried sour cherries, pitted and chopped
 ½ cup dried apples or pears, chopped
 1 tbsp red wine vinegar or berry vinegar
 1 tsp sugar (optional, balances acidity)
For Serving
 Noodles (e.g., thin egg noodles or kluski-style) or diced cooked potatoes
 Fresh dill or parsley for garnish
 Optional: a spoonful of sour cream
Prepare the Broth
1

  1. Place duck pieces in a large pot with cold water.

  2. Bring to a boil, skim foam thoroughly.

  3. Add onion halves, carrot, parsnip (or celeriac), bay leaves, allspice, peppercorns, and salt.

  4. Lower heat and simmer gently for 1.5 to 2 hours, partially covered, until the duck is very tender.

  5. Remove duck pieces and strain broth through a fine sieve. Reserve meat, discard solids.

Build the Flavor Base
2

  1. In a small pan, heat duck fat or butter over medium heat.

  2. Sauté chopped onion for 4–5 minutes until golden.

  3. Add garlic, cloves, and cinnamon. Stir for 1 minute until fragrant.

  4. Add tomato paste and stir for 1 minute more.

  5. Stir in dried fruits, vinegar, and sugar. Cook 3–4 minutes until fruit is slightly softened.

Combine and Simmer
3

  1. Pour the strained duck broth back into a clean pot and bring to a simmer.

  2. Add the sautéed fruit-onion mixture to the broth.

  3. Shred duck meat into bite-sized pieces and return to the soup.

  4. Simmer gently for 10–15 minutes, allowing the flavors to meld.

Final Touches and Serve
4

  1. Taste and adjust seasoning — balance of sweet, sour, and savory is key.

  2. Serve hot over noodles or potatoes.

  3. Garnish with fresh dill or parsley and a dollop of sour cream if desired.

Variations
5

  • Use goose or guinea fowl if wild duck is unavailable.

  • Add a splash of red wine for depth.

  • Traditional Czernina includes duck blood — add back with vinegar after straining (if desired).

Pairing Suggestions
6

  • Serve with a slice of hearty rye bread or potato pancakes.

  • Drink with a chilled glass of beet kvass, Polish mead, or a light-bodied red wine like Pinot Noir.

Nutrition Facts

6 servings

Serving size