Duck soup with onions and carrots
4 servings
95 minutes
Duck soup with onions and carrots is a fragrant and rich dish of European cuisine that warms the soul and fills the home with coziness. Historically, duck has been used in cooking for its rich flavor and dense meat, perfect for boiling. This soup reveals deep, smoky notes of duck meat, harmonizing with the sweetness of carrots and the subtle aroma of leeks. Garlic adds spiciness while black pepper highlights all flavor nuances. The dish is perfect for cold evenings, providing richness and vigor. Prepared with care, it can be the main highlight of a family lunch or an exquisite part of dinner. Duck meat is tender and juicy, easily shredding into fibers to create a soft texture that feels pleasant on the tongue.
1
Place the duck in a pot and cover with water (about 3.5 liters). Put it on high heat.
- Duck leg quarters: 450 g
- Duck breast: 325 g
2
Periodically remove the foam. Once the water boils, reduce the heat.
3
Cut the carrot into small cubes. Crush the garlic with a chef's knife and finely chop the leek.
- Carrot: 1 piece
- Garlic: 2 pieces
- Leek: 25 g
4
Cover with a lid half an hour after boiling.
5
After another half hour, add carrots and garlic. Cover with a lid.
- Carrot: 1 piece
- Garlic: 2 pieces
6
Add onion after another 15 minutes. Cover with a lid.
- Leek: 25 g
7
After another 15 minutes, add black pepper and salt, tasting for flavor. Remove from heat.
- Ground black pepper: to taste
- Salt: to taste
8
Shred or chop the meat.
