Italian Clay Pot Duck Soup

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in
Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share

By Paula Wolfert

Published 2009

  • About

This is a hearty soup called sopa coada (“smothering soup”) from the Treviso region north of Venice. It is traditionally cooked in a clay pot glazed on all sides except the bottom. Italian home cooks use pigeon, squab, or wild ducks shot in the marshes as so beautifully described in Ernest Hemingway’s Across the River and into the Trees.

I’ve made this dish many times with a pair of legs from a domestic duck and have al