Return to Content

Duck Soup

Duck Soup
0 votes, 0.00 avg. rating (0% score)

Yield: Serves 4-5

Duck makes an especially rich and flavorful soup.


  • 1 duck carcass, with any leftover gravy, stuffing, and drippings
  • 1 onion, sliced
  • 1 carrot
  • 1 small turnip, diced
  • 1 or 2 stalks celery
  • 1 bay leaf
  • salt
  • peppercorns
  • 1 to 3 tablespoons mashed potato or potato flour
  • parsley, chopped
  • Worcestershire or soy sauce
  • 5 or 6 mushrooms, sliced (raw or canned)


Cover the duck carcass, gravy, drippings (after removing as much fat as possible), and stuffing with water. Add onion, carrot, turnip, celery, the bay leaf, salt, and peppercorns. Simmer all together for an hour or more until the meat remaining falls easily from the bones. Remove the carcass from the pot, pick off the meat, and return the latter to the soup. Cool the soup and skim off the fat. Reheat the soup and thicken with mashed potato or potato flour (amount used will depend on thickness desired). Correct the seasoning, adding Worcestershire or soy sauce if needed, sliced mushrooms, and chopped parsley.
Updated Friday, August 17th, 2007
Yankee Magazine Advertising

$10 Introductory Offer
plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine

  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 72%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111