DUCK & CABBAGE SOUP

DUCK & CABBAGE SOUP

A hearty, slow-simmered winter soup combining tender duck and savory cabbage

KEY INFO:

Prep Time: 20 minutes
Cook Time: 1.5 hours
Total Time: 1 hour 50 minutes
Servings: 6
Difficulty: Moderate
Dietary: Dairy-free, gluten-free (without bread)

EQUIPMENT NEEDED:

• Large Dutch oven or heavy-bottomed soup pot
• Sharp knife and cutting board
• Wooden spoon
• Measuring cups/spoons
• Alternative: Slow cooker (6-8 quart)

INGREDIENTS:

Duck & Base:

• 4 duck legs (about 800g) or 2 cups shredded cooked duck
• 1 medium Savoy cabbage (about 1kg), roughly chopped
• 2 medium onions (300g), diced
• 3 carrots (200g), sliced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 8 cups (2L) duck or chicken stock
• 2 tablespoons duck fat or olive oil

Seasonings:

• 2 bay leaves
• 4 sprigs fresh thyme
• 1 teaspoon black peppercorns
• Sea salt to taste

Optional Garnish:

• Fresh parsley, chopped
• Crusty bread for serving

METHOD:

1. Heat duck fat in Dutch oven over medium-high heat
2. Season duck legs with salt and pepper, sear until golden brown (about 8-10 minutes per side)
   Visual cue: Skin should be crispy and golden
3. Remove duck, set aside. Lower heat to medium
4. In same pot, sauté onions, carrots, celery until softened (5-7 minutes)
   Visual cue: Onions should be translucent
5. Add garlic, cook for 1 minute until fragrant
6. Return duck to pot, add stock, bay leaves, thyme, peppercorns
7. Bring to boil, reduce heat, simmer covered for 1 hour
   Visual cue: Duck should be very tender, nearly falling off bone
8. Remove duck, shred meat, discard bones
9. Add cabbage to pot, cook for 15-20 minutes
   Visual cue: Cabbage should be tender but still hold shape
10. Return shredded duck to pot, season to taste

CRUCIAL TIPS:

• Don’t rush the initial searing – it builds essential flavor
• Keep soup at gentle simmer, not rolling boil
• Add cabbage only near end to prevent overcooking

STORAGE & SCALING:

• Keeps refrigerated up to 4 days
• Freezes well for 3 months
• Double recipe: increase initial searing time by 5 minutes
• Halve recipe: reduce simmering time to 45 minutes

COMMON MISTAKES:

• Skipping duck searing step
• Overcooking cabbage (becomes mushy)
• Not skimming fat from surface
• Under-seasoning broth

VARIATIONS:

Asian-Style:

• Add star anise, soy sauce, ginger
• Use Napa cabbage
• Garnish with scallions, sesame oil

French-Style:

• Add white beans, pancetta
• Use fresh herbs like parsley, tarragon
• Serve with crusty baguette

This recipe delivers a rich, comforting soup perfect for cold weather. The long simmer develops deep flavors while keeping the cabbage tender-crisp.