Duck Bouillabaisse

Preparation info
  • Makes


    light main-course servings servings
    • Difficulty


Appears in
The Duck Cookbook

By James Peterson

Published 2003

  • About

Calling this soup a bouillabaisse is a stretch, since not a piece of fish comes near it. But the Mediterranean flavors of a traditional bouillabaisse—the garlic, tomatoes, and saffron—are a perfect match for duck legs. If you’re using duck confit, you’ll need to use chicken broth or to make duck broth from the backs and wings, but in a pinch you can get by using water because the tomatoes and garlic are so flavorful.

This soup has several different elements: tomato broth, roasted ga