Valentine Warner's duck soup with a Christmas kick

Name: Valentine Warner's duck soup with a Christmas kick recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.6 l (2.8pints) water; 1 duck carcase & any spare bones from a roast whole duck, all fat pulled off & discarded, preferably Freedom Food labelled; 2 small brown onions; 1 handful parsley stalks; 1 small handful of dried porcini mushrooms; 0.5 bulb of good garlic split horizontally across the middle; 1 small sprig of thyme; 2 bay leaves; 5 -6 peppercorns; 3 medium carrots, peeled & finely diced; 2 sticks of celery, de-strung & finely sliced; 1 tin of flageolets beans, drained; 40 g (1.4oz) pearl barley, cooked for 45 minutes or until tender & drained; 3 large leaves of chard washed, rolled & shredded; 3 tbsp medium sweet sherry; 2 tbsp salt, possibly more; 1 pinch pepper; 1 loaf sourdough bread; 1 handful grated parmesan; 1 dash good olive oil, to dress

Servings: persons

1.6 l (2.8pints) water
1 duck carcase & any spare bones from a roast whole duck, all fat pulled off & discarded, preferably Freedom Food labelled
2 small brown onions
1 handful parsley stalks
1 small handful of dried porcini mushrooms
0.5 bulb of good garlic split horizontally across the middle
1 small sprig of thyme
2 bay leaves
5 -6 peppercorns
3 medium carrots, peeled & finely diced
2 sticks of celery, de-strung & finely sliced
1 tin of flageolets beans, drained
40 g (1.4oz) pearl barley, cooked for 45 minutes or until tender & drained
3 large leaves of chard washed, rolled & shredded
3 tbsp medium sweet sherry
2 tbsp salt, possibly more
1 pinch pepper
1 loaf sourdough bread
1 handful grated parmesan
1 dash good olive oil, to dress

1
Break up the duck carcase into about 3 pieces and put it, along with any remaining bones from the legs, into a saucepan that when filled with water will generously cover the duck.
2
Split the onions in half leaving the brown skins on and add them to the pot.
3
Drop in the parsley stalks, the porcini mushrooms, the garlic, the thyme, the bay leaves and 5 or 6 peppercorns.
4
Put the pan over the heat and bring it up to barely even a simmer - stocks that are allowed to boil too fast subsequently becoming murky & greasy.
5
Your stock should in effect just tremble.
6
Put the lid on, checking after 5 minutes that the heat doesnt rise up to a simmer, and let the stock tremble for 2 hours.
7
Whilst simmering occasionally, skim any scum from the top.
8
Taste it now without salt - it should still have a strong essence of duck to it.
9
Strain the stock very carefully through a colander and then again through a sieve.
10
Pour the stock back into the pan and add the carrots and celery.
11
Again bring up to a wobble and season generously with salt until a really good ducky taste is found.
12
Cook for 8-10 or until the vegetables are tender.
13
Now add the beans, pearl barley and the shredded chard, and cook for a further 5 minutes or until the chard is tender.
14
Add the sherry with any reserved duck meat and cook for 1 or 2 minutes more, before checking the seasoning for the last time.
15
Spoon into bowls and serve with a good loaf of sourdough bread.
16
Finely grated parmesan & good olive oil on top can be a wonderful addition to the soup.

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1.6 l (2.8pints) water, 1 duck carcase & any spare bones from a roast whole duck, all fat pulled off & discarded, preferably Freedom Food labelled, 2 small brown onions, 1 handful parsley stalks, and more.

Yes, Valentine Warner's duck soup with a Christmas kick recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Valentine Warner's duck soup with a Christmas kick recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions