Cream of Duck Soup

Cream of Duck Soup

This is a simple yet tasty winter soup that is ideal for a chilly day!

I made good use of a duck crown that was on special offer and thought I would try something different by making a soup rather than roasting it as I would normally do.

I slow-cooked the duck crown overnight on low in my slow cooker. Simply add water until the crown is almost covered. Add some sea salt.

My slow-cooked duck crown and stock

Take out the crown and let it stand until it is cool enough to handle. Strip the meat from the bones and set the meat aside.

This is where you can choose to do one of two things depending on how fat adapted you are and how much fat you can tolerate. Duck is very fatty, so if you are fine with fat, then keep the duck stock as it is.

If you cannot tolerate too much fat, leave the stock to cool completely. Put it in the fridge to chill and then remove the layer of fat that will solidify on the surface of the stock. You can reserve the fat to use for cooking. Duck fat is delicious for cooking!

Collagen boosted stock

You can give the duck stock an extra collagen boost if you like. I usually enrich my soups with Wild Isles Beef Bone Broth, but as this is a duck soup I used Dr Gus’ collagen powder instead as it is made from chicken rather than beef.

The next step is to either chop or shred the cooked duck meat and add it back to the whole or skimmed duck stock. If you want a smooth duck soup, use a stick blender to whizz the soup to a consistency you like.

Reheat the soup when you are ready to eat.

Add some double cream and stir through. This is where you can add or adjust the seasoning according to your taste. Add more salt or add pepper or any dry spices you like and can tolerate.

I got about four bowls of soup from one duck crown.

The finished cream of duck soup
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