Leftover duck soup is a real frugal family favourite, that is packed full of flavour and is perfect as a starter or lunch.
Easily make your own tasty duck stock, add leftover dusk meat, a few vegetables from the fridge or freezer and enjoy a tasty, low fat, Chinese duck soup, that you can easily vary according to the ingredients you have.
Bon appétit!
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About this recipe
I do love to roast a whole duck as it's my favourite meat, but there's not a huge amount of meat on it, so I like to get my monies worth!
I like to pick off any scraps of meat left on the carcass, then boil up the bones to make a really tasty stock, that is absolutely perfect for soup. If I don't have the time to make the stock straightaway, I put the duck in the freezer for another day.
Once you have made the stock the soup is ready from start to finish in half an hour, perfect for a lunch or starter when you have friends over.
Leftover duck soup is also a great way to use up different vegetables that you have in your fridge too.
🥘 Ingredients
To make the duck stock you will need a leftover duck carcass, water, an onion, carrot, peppercorns, bay leaves and whole star anise.
For the soup I've used shallots but spring onions would be perfect, along with carrot and mushrooms.
For the flavourings I've used red chilli, ginger, coriander, garlic, star anise and Szechuan pepper. It's not a pepper at all but a flower that gives warmth without overpowering the soup.
🔪 Instructions
To make the duck stock, start by pulling off any remaining meat and shredding it, ready to add to the soup later.
Put the duck carcass in a large stock pot and cover with about 2 litres of water. I throw in an unpeeled onion halved and a couple of carrots split lengthways along with a few peppercorns, 2 bayleaves and 2 whole star anise. Bring to the boil and simmer for 3-4 hours.
Strain the stock into a large bowl and cool before covering and refrigerating. The next day it is easy to skim off any fat that has come to the surface before using or freezing the stock. You can do this with any chicken or other bird and omit the star anise to make a stock for soups, gravies and sauces.
Start the soup by selecting some vegetables.
Slice the mushrooms, garlic and chillies, finely chop the shallot and cut the ginger and carrots into matchsticks.
Gently fry the shallot, carrot, garlic and ginger for a few minutes until softened. Add the mushroom and chilli, star anise and Szechuan pepper.
Now add the stock and chopped coriander and bring to a simmer. Add the shredded duck and check the seasoning.
Scatter over some rough chopped coriander and serve the with crusty bread.
The spices and chillies make this dish perfect for a cold Winter day.
FAQ
If you have made the stock and the soup the same day then it can be cooled, covered and kept in the fridge for 3 days or frozen for up to 3 months.
For soup that has been made with stock that you are reheating it is best to consume on the same day.
Tips
- If I buy a pack of chillies I don't always use them quickly enough. I just put them in the freezer and take them out as I need to. Chop them from frozen and use as you would do fresh chillies.
- When you have duck but no time to make the stock, simply freeze the whole carcass and make the stock with the frozen bones.
More duck recipes
📋 Recipe
Leftover Duck Soup
Ingredients
- 100 g duck meat shredded leftovers
- 1.5 litres duck stock
- 1 shallot finely chopped
- 1 long red chilli sliced
- 1 carrot cut into matchsticks
- 5 mushrooms sliced
- 25 g piece of ginger cut into matchsticks
- 1 tablespoon coriander stalks chopped finely and leaves rough chopped
- 1 garlic clove finely sliced
- 1 teaspoon Szechuan pepper
- 1 star anise
Instructions
- Fry the carrot, shallot, garlic and ginger in a little oil for a few minutes until soft.
- Add the mushrooms, chilli, star anise and Szechuan pepper, chopped coriander stalks and the duck stock.
- Bring to a simmer and add in the cooked duck.
- Check the seasoning and serve with the coriander leaves and crusty bread.
Notes
- If I buy a pack of chillies I don't always use them quickly enough. I just put them in the freezer and take them out as I need to. Chop them from frozen and use as you would do fresh chillies.
- When you have duck but no time to make the stock, simply freeze the whole carcass and make the stock with the frozen bones.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
📋 Recipe
Leftover Duck Soup
Ingredients
- 100 g duck meat shredded leftovers
- 1.5 litres duck stock
- 1 shallot finely chopped
- 1 long red chilli sliced
- 1 carrot cut into matchsticks
- 5 mushrooms sliced
- 25 g piece of ginger cut into matchsticks
- 1 tablespoon coriander stalks chopped finely and leaves rough chopped
- 1 garlic clove finely sliced
- 1 teaspoon Szechuan pepper
- 1 star anise
Instructions
- Fry the carrot, shallot, garlic and ginger in a little oil for a few minutes until soft.
- Add the mushrooms, chilli, star anise and Szechuan pepper, chopped coriander stalks and the duck stock.
- Bring to a simmer and add in the cooked duck.
- Check the seasoning and serve with the coriander leaves and crusty bread.
Notes
- If I buy a pack of chillies I don't always use them quickly enough. I just put them in the freezer and take them out as I need to. Chop them from frozen and use as you would do fresh chillies.
- When you have duck but no time to make the stock, simply freeze the whole carcass and make the stock with the frozen bones.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
Amanda
I am really glad you enjoyed it Grace and I love your additions!
Grace
It is very good. I added some bean threads and yukina savoy to make it a main dish meal. It was thoroughly enjoyed.
chezlerevefrancais
Thank you. The ginger, garlic and chillies certainly keep you warm on a cold day. I'm a bit of a novice with risotto but it seems a shame not to use the stock for something else 😉
ChgoJohn
I've made duck stock before but, oddly enough, have used it only for making risotto. This soup that you've created sounds wonderful with just the right mix of ingredients and flavors. And yes, crusty bread is a must. 🙂