Winter Duck Soup

Name: Winter Duck Soup
Cuisine: German
Ingredients: Freshly ground black pepper, to taste; 1½ tablespoons kosher salt, or less if using commercial broth; 1 small turnip, peeled and cut into ½-inch (1-cm) cubes; ½ small celery root, trimmed, peeled, and cut into ½-inch (1-cm) cubes; 1 large carrot, peeled and cut into ½-inch (1-cm) dice; 1 bay leaf; 1 medium bunch parsley, leaves only, coarsely chopped; 1 medium parsnip, peeled and cut into ½-inch (1-cm) dice; ¾ pound (360 g) mashing potatoes, peeled and cut into ½-inch (1-cm) dice; One 5- pound (2.25- kg) duck, cut into 14 pieces (back, neck, and wing tips reserved for stock); 1 medium yellow onion, cut into ¼-inch (.5-cm) dice; 8 cups (2 l) Duck Stock, Basic Chicken Stock, or commercial chicken broth; 3 medium cloves garlic, smashed, peeled, and very finely chopped

Preparation info

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

This is a meal in a bowl. If there are guests who will not be happy cutting up their duck in the bowl, remove the pieces when the soup is cooked, skin them and cut the meat from the bone, and return to the soup.

Ingredients

One 5- pound (2.25- kg) duck, cut into 14 pieces (back, neck, and wing tips reserved for stock)

Europe
Germany
Main course
Soup
Gluten-free
Winter

Method

In a large frying pan, starting with the skin-side down, cook the duck pieces over high heat until they are golden in color and have lost their raw look, 7 to 10 minutes per side. Remove from the pan and place in a colander to drain.

Spoon 2 tablespoons of the fat from the pan into a large t