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Leftover Duck Soup

This comforting leftover duck soup is a perfect way to make the most of roast duck leftovers, transforming them into a nourishing, flavourful meal with very little effort. After a roast, duck meat and giblets can easily be turned into hearty soups, stews, pies or stir-fries, and this recipe is a great example of how rewarding that can be. Rich yet light, this soup is filling without being heavy and works beautifully as a next-day lunch or easy supper. Serve it with noodles or small soup pasta for a complete meal, and feel free to adapt the vegetables to whatever you have on hand - green beans, broad beans, swede or Savoy cabbage all work well.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • Duck giblets heart, gizzard and neck; liver added later
  • 1 garlic clove
  • 1 leek or 1 onion
  • 1 large cup chopped leftover roast duck meat
  • 1 small head broccoli cut into florets
  • 2 carrots sliced
  • 2 chicken stock cubes
  • 1 cup green peas
  • 1 large handful chopped kale
  • About 1 litre water
  • Apple cider vinegar to serve
  • Chopped parsley to serve
  • Salt and pepper

Method
 

  1. Prepare the leek: trim off the root end and discard the very dark top. Set aside the white part, and keep about a 6 cm section of the green part.
  2. Place the duck giblets (excluding the liver), garlic clove and the green leek section into a pot with about 1 litre of cold water.
  3. Bring slowly to the boil. As it heats, skim off any foam that rises to the surface using a slotted spoon.
  4. Thinly slice the white part of the leek (or onion) and chop the carrots and broccoli.
  5. Add the sliced leek, carrots, broccoli and stock cubes to the pot.
  6. Reduce the heat and simmer gently for 20–25 minutes, until the vegetables are tender.
  7. Add the green peas and chopped kale (or other greens) and cook for 5 minutes more.
  8. Add the leftover roast duck meat for a couple of minutes to warm through.
  9. Finely chop the duck liver and add it to the soup. Bring back just to the boil, then immediately turn off the heat and cover. The residual heat will cook the liver without making it tough.
  10. Serve hot with a splash of apple cider vinegar and a scattering of chopped parsley.