How to make savory wild duck soup

How to cook delicious wild duck soup?

The wild duck has been considered a unique table decoration for almost all centuries. Game obtained by hunting can be used for various types of first, second courses and snacks. In particular, soups made with poultry broth are quite good and rich.

Preparing the duck

Before specific cooking, game must be plucked and washed. All entrails, not counting the heart, liver and stomach, should be removed. Small specimens are also suitable for soups; the main thing is to take a suitable species to the table. For example, a mallard.

Recipes

The Internet, like the cookbooks of our grandmothers, is replete with a number of completely different game recipes. You can cook duck with almost any product you have in the refrigerator. The main time during the cooking process is almost always spent on cooking the carcass - about 1 hour 30 minutes.

Duck soup with noodles and vegetables

Pasta goes perfectly with poultry in any form. Feral duck, filled with more micronutrients than its own little brothers, makes noodle soup healthy too.

duck carcass;
2-3 pcs – medium potatoes;
1 onion;
chicken egg;
flour.

If you don’t want to waste time making homemade noodles, the last two ingredients can be swapped for the finished product.

A large carcass should be chopped into much smaller pieces before cooking. After boiling, keep the broth on the fire for about one and a half hours.
Mix the egg, flour and salt until smooth. Give it a rest.
Peel the potatoes, cut into small cubes and place in the pan with the duck. Let cook for 15 minutes.
Roll out the dough thinly and cut into strips. Add to the pan along with the onions. Onions can be sautéed if desired.
Add spices and bay leaf to taste. Bring the soup to a boil, turn off the heat.

Fundamentally! After making any soup, it is better to let it sit for 5-10 minutes. The last added ingredients will open up better before serving.

Pea soup

An ordinary but very satisfying soup made from legumes and fatty game. For production you will need:

duck – 1 pc.;
whole peas – 2-3 cups (depending on the desired thickness of the final dish);
onion – 2 pcs.;
carrots – 2 small;
spices to taste.

Soak the peas overnight (that is, in the dark) . In the afternoon, wash and start cooking along with the game according to the following method:

Fill the peas with running water. After boiling, change the water and continue cooking until done.
We cut up the duck. Place on low heat for an hour. From time to time we remove the foam from the surface.
Cut and sauté onions and carrots.
After an hour, add the vegetables to the broth for the duck. At this time, you can add bay leaf and large pepper. Cook for up to half an hour.
When ready, transfer the peas to the pan with the duck. We take out the bay leaves and large peppers. Add salt and other seasonings.

You can add a spoonful of tomato paste.

With mushrooms

In order for the soup to be filled with mushroom broth, we recommend using snow-white mushrooms. They match the recipe perfectly.

duck;
mushrooms – 300 gr.;
onion – 1 head (large);
carrots – 1-2 pcs.;
spices;
noodles.

Fundamentally! If you decide to make the noodles yourself, then you should start with it so that the dough has time to rest.

Prepare as follows:

Wash the mushrooms and soak in warm water for half an hour.
We cut onions and carrots. Sauté in oil.
We cut the duck and put it on the fire. Cook for 1 hour 30 minutes.
We wash the mushrooms again and add them to the vegetables in the pan. Reduce heat to low and leave for 20 minutes.
We take the game out of the broth and remove the meat from the bone. Chop and return to the pan.
As the broth with meat boils again, you can add vegetables and mushrooms. Salt and pepper to taste.
Let the soup simmer under the lid closed on low heat.

Buckwheat

Buckwheat is a familiar, undemanding grain. Previously, before making it, it was necessary to carefully sort out every grain of sand. At the moment, it is delivered to stores already clean, so cooking with it has become even easier.

For buckwheat soup with duck you will need:

duck carcass;
buckwheat – 1 cup;
potatoes – 4-5 pcs;
onion – 1 head;
carrots – 1-2 pcs;
salt, pepper, paprika.

We cut the duck and put it on the fire. Cook for about an hour after boiling.
While the broth is cooking, fry the vegetables.
Peel the potatoes and cut them into cubes.
Wash the buckwheat and add to the duck. If foam appears, remove it with a slotted spoon. Cook for 10 minutes.
Add vegetables and spices. Cook for about half an hour until done.

Duck soup with rice

Duck is the highlight of any dish, and everything else in soups is used as standard. For rice lovers, you can use your own grains in any of the recipes.

Soup with wild duck and rice can be prepared either simply with potatoes or with the addition of mushrooms.

The ingredients go into the pan in the following order:

Dressed duck.
Potatoes and sautéed onions and carrots. In approximately 40-60 minutes.
Washed rice - 20-30 minutes after vegetables.

Boil the soup until the rice is ready, then let it brew for a little while.

Reference. It is better to add spices after the vegetables so that they can open up with all the ingredients.

Useful tips

Tip 1 : If you want to reduce the calorie content and heaviness of the dish, first fry the duck in a frying pan. Let the fat come off the skin.

Tip 2 : The rendered fat can be used later for cooking instead of butter.

Tip 3 : By adding cracklings from small pieces of poultry to the soup, you can give the broth the most special and smoky taste.

Duck is a versatile game that is very rich in beneficial vitamins. To make a first course with the bird given to us, you can use virtually any cereal and pasta. Wild bird is quite nutritious and fatty, which allows you to create a rich soup without a huge number of ingredients.

Duck soup - 8 regular recipes

Duck has uniformly fatty meat; broths based on it are very nutritious and fragrant. Especially appreciated are soups made from wild duck, which is not as fatty as domestic duck.

Regular wild duck soup recipe

A hot wild duck dish is prepared quickly from a simple set of ingredients. This simple recipe will be a godsend for every housewife.

Ingredients:

400 g duck;
1 carrot;
500 g potatoes;
1 onion;
50 g sour cream;
3 tomatoes;
2 bunches of fresh herbs;
0.25 tsp dark pepper;
1.5 tsp. salt;
2 liters of drinking water.

We wash the carcass, cut it into portions, and place it in a saucepan. Pour boiling water over the bird, skim off the foam and cook at low simmer for an hour and a half.

Peel the onions and carrots, cut the vegetables into cubes. We also peel the potatoes and cut them into slices. 1 hour after the broth boils, put the onions and carrots in the pan.

After 10 minutes, add the potatoes, stir, cook for another quarter of an hour. Then add a spoonful of sour cream and bring to a boil.

Set the finished soup aside, add crushed tomatoes, chopped herbs and spices to taste.

Duck soup with noodles and vegetables

A good option for a hearty lunch is duck noodle soup. Using the same recipe, you can cook one of the game.

Ingredients:

3 onions;
800 g duck soup set;
2 carrots;
200 g potatoes;
150 g noodles (egg);
2 celery stalks;
2 bay leaves;
5 cm ginger root;
1 tsp consistency of peppers;
little salt.

We wash the duck well, fill it with cool water and heat it to 100 degrees. Remove the foam that appears on the surface with a slotted spoon, boil for another 3-4 minutes and drain the first broth.

Transfer the contents into a clean container and add 3 liters of fresh water. For a fragrant broth, add a whole unpeeled onion, a celery stalk, peppercorns and bay leaves. Cook for an hour at medium heat. The broth is considered ready when the meat begins to separate from the bones.

Attention! For cooking broth, it is best to use a soup set, where cartilage, bones and pulp are properly mixed.

Strain the broth, add salt and return to the stove. While the base is boiling, wash the vegetables. Cut the onion, carrots, potatoes and stalked celery into cubes.

We disassemble the duck, cut the meat into pieces, put it in a bubbling broth along with vegetables (not counting potatoes). We add it only 7-8 minutes later, and after 5 minutes add the noodles and taste for salt. When all the ingredients are cooked, the soup is ready.

Pea soup with domestic duck

If you want to have a tasty and satisfying lunch, then be sure to prepare pea soup with domestic duck.

Ingredients:

400 g duck with bones;
0.5 tbsp. split peas;
4-5 potatoes;
1 carrot;
1 onion;
2 bay leaves;
1 tbsp. table salt;
2.5 liters of unsullied water;
0.5 bunch of greens.

We divide the duck into parts, put it in a dish and heat it to 100 degrees. After boiling, remove the foam and add repeatedly washed peas.

Attention! In order for the peas to cook quickly, the product must be soaked for several hours in advance.

Peel the onion, chop it, add it to the soup with prepared peas and poultry. Almost after a couple of minutes, add raw, coarsely grated carrots.

Meanwhile, peel the potatoes, cut the tubers into slices and add to the boiling soup. When the dish is almost ready, season to taste, throw in the chopped green stuff and bay leaf. Once everything comes to a boil, remove the pan from the heat.

Duck soup in a slow cooker with mushrooms and rice

The multicooker is a real assistant in the kitchen. In a slow cooker you can cook all kinds of food, for example, duck soup with mushrooms and rice.

Ingredients:

400 g poultry;
0.4 g champignons or oyster mushrooms;
1 onion;
6 pcs. potatoes;
2 tbsp. sunflower oil;
¾ tbsp. long rice;
1 tbsp. table salt.

Peel the onion and finely cut it into cubes. In the multicooker bowl, heat the vegetable oil on the “Fry” mode. Place the onion there and fry, stirring occasionally.

Meanwhile, peel and rinse the potato tubers and cut them into medium cubes. When the onions are fried, put the device into standby mode. Add chopped mushrooms, washed duck, broken into portions.

Attention! Mushrooms can be consumed dry or frozen. In the first case, the product needs to be steamed with boiling water, and in the second case, it must be taken out of the freezer in advance.

We carefully wash the rice in several waters to wash off all the starch. Add the cereal to the slow cooker along with the potatoes. Fill the entire contents with water, salt, close the lid, activate the “Cooking” or “Soup” mode, setting the cooking time to 1.5-2 hours. After the signal, open the saucepan, pour the soup, serve, sprinkled with chopped parsley.

Duck soup “Hunter” or Shulum

This dish came to us from the Caucasus. It was there that hunters cooked “Hunter’s” game soup over a fire. It is rich and thick, contains many types of vegetables and resembles a thick stew.

Ingredients:

1 carcass;
4 tomatoes;
6 potatoes;
1 chili;
1 carrot;
6 liters of water;
3 bay leaves;
2 bell peppers;
2 apples;
1 head of garlic;
3 onions;
1 bunch of greens;
150 ml vegetable oil;
little salt.

Shulum is usually prepared in a cauldron, and in urban cuisine, in a saucepan. Heat the vegetable oil and place the washed and dried duck pieces in it to fry. Stirring constantly, fry the bird for about half an hour, then add some salt.

We peel, chop the onion into medium half rings, and throw it into the cauldron. After 10 minutes, add carrot half rings. We peel three garlic cloves, lightly crush them with a knife and send them along with the vegetables.

Pour boiling water over the contents of the cauldron, bring to a boil, remove all foam. When the contents boil well, add coarsely chopped potatoes, peppers, tomatoes, apples and leftover garlic.

Fundamentally! The apples must be placed in order, because... they assign the appropriate taste and smell to the dish.

Rinse the hot pepper, split it into two equal parts, clean out the seeds and put it in the pan. In 20 minutes. add bay leaf, chopped herbs and spices to taste.

Soup with buckwheat and duck legs

No type of meat will give such fat as duck. Therefore, the first course is often prepared from the bird given to us. We suggest making soup with buckwheat.

Ingredients:

350 g duck legs;
1 onion;
5-6 potatoes;
1 carrot;
120 g buckwheat;
2 tbsp. vegetable oil;
2/3 tbsp. salt.

Duck soup

To make broth, you can take not a whole duck, but the ridge, bones with the remains of meat. You can even use leftover roast duck for soup! Add onions, carrots, potatoes, lentils or rice to duck soup. The most commonly used seasonings are thyme, dark pepper, star anise and ginger.

Duck soup with noodles and mushrooms

duck – 1/2 pcs.; carrots – 1 pc.; onions – 1/2 pcs.; mushrooms (fresh champignons) – 200g; vermicelli (spider web) – 1/2 cup; salt - to taste; ground dark pepper - to taste; vegetable oil for frying; fresh greens - to taste.

Chinese duck soup

duck (meat on the bone) – 500g; water – 2.5-3 l; ginger (fresh root) – 2 cm; sesame oil – 1 tbsp; garlic – 1-2 cloves; sweet bell pepper – 1 pc.; onion – 1 pc.; carrots – 1 pc.; cabbage – about 200g; green peas (frozen)

Chicken soup with spider web noodles and sausage cheese in a slow cooker

water – 2.5 l; onion – 105g; carrots – 70g; potatoes – 210g; chicken fillet – 230g; spider web pasta – 2/3 cup; sausage cheese – 140g; salt - to taste; vegetable oil – 25g.

Wild duck shurpa

wild duck – 1 carcass; carrots – 2 pcs.; sweet bell pepper – 3 pcs.; tomatoes – 4 pcs.; apple – 1 pc.; hot pepper – 1 pod; garlic – 4 pcs.; potatoes – 5 pcs.; salt - to taste; onions – 3 pcs.; vegetable oil – 70 ml; dark pepper m

Homemade duck noodles

duck meat – about 500g; potatoes – 200g; carrots – 100g; salt – 1 tbsp; water – about 3 l; narrow noodles (vermicelli) – 150g; bay leaf – 2 pcs.; parsley - 1 bunch.

Homemade borscht with duck

duck – 700 – 800g; potatoes – 300g; sauerkraut (or fresh) – 300g; onions – 1 pc.; carrots – 1 pc.; beets – 200-250g; sweet bell pepper – 1 pc.; vegetable oil – 50 ml; tomato – 1 pc. (large) – 1 pc.; salt - to taste; ze

Duck soup with dumplings

duck (meat with bones) – about 800g; testicle – 1-2 pcs.; flour - to taste; potatoes – 4 pcs.; carrots – 1 pc.; onions – 1 pc.; fresh greens - to taste; water – 2 l; salt, ground dark pepper - to taste.

Pumpkin soup with duck

pumpkin – about 500g; duck (wings, neck, bones); sweet bell pepper – 2-3 pcs.; ginger (fresh rhizome) – 1 cm; garlic – 2 cloves; coriander (seeds) – 1/2 tsp; cumin – 1/2 tsp; paprika – 1 tsp; vegetable oil – 2-3 tbsp.

Duck broth with dumplings

duck (skeleton of a whole duck) – 1 pc.; water – 3-4 l; onion – 1 pc.; carrots – 1 pc.; salt - to taste; greens (fresh) - to taste; ginger (fresh) – 2 cm; for dumplings: flour – 100g; baking powder – 1 tsp; salt – 1/2 tsp; ground dark pepper – 1/4 tsp.

Duck soup with reddish lentils

duck (smoked duck bones) – 1 pc.; reddish lentils – 100-150g; carrots – 1/2 pcs.; onions – 1/2 pcs.; garlic – 1 clove; ginger (fresh) - to taste; salt, ground pepper - to taste; vegetable oil for frying.

Wallachian soup

beef, duck, dried mushrooms, flour, rice, sour cream, roots, cabbage, carrots, parsley, celery, radish, cauliflower, turnip.

section: Beef soups

Poultry puree soup

chicken, chicken, turkey or duck, carrots, parsley, onion, flour, butter, milk, egg (yolk).

Duck soup with turnips

duck, turnip, flour, water, butter, table wine, salt, spices, green dill.

section: Duck recipes, Poultry soups

Pea soup with smoked goose or duck

goose or duck (smoked), shelled peas, flour, fat, onions, croutons, greens.

section: Pea soups

Duck soup (Kao ya fensi tang)

chicken broth, clear bean noodles, smoked duck, MSG, salt, cilantro, green onions, chicken, onions, salt.

section: Poultry soups

Duck soup with pearl barley

duck, carrots, celery, leeks, pearl barley.

section: Poultry soups

Duck shurpa soup

duck, vegetable oil, onions, carrots, beets, potatoes, dill, parsley.

section: Poultry soups

Bean soup with smoked goose or duck

goose or duck (smoked), beans, carrots, parsley and celery, onions, fat, bay leaf, herbs, pepper, salt.

section: Poultry soups

Soup and roast duck with onions and tomatoes

duck, tomatoes, potatoes, butter, egg, garlic, flour, salt, spices.

section: Poultry soups

Millet soup from wild duck

duck, onion, millet, bay leaf, salt.

section: Poultry soups

Shulum (wild duck soup)

salt, celery (root), shallots, arugula salad, potatoes, garlic (fresh), juniper, rye bread, spinach, rosemary (fresh), duck (wild), broth (duck).

section: Meat soups

Millet soup from wild duck

duck, onion, millet, bay leaf, salt.

section: Cereal soups

Pea soup with duck breast

onions, peas (dried yellowish), bay leaves, duck breasts, savoy cabbage, salt, pepper, paprika (reddish hot), cream.

section: Pea soups

Pearl-mushroom soup with duck

duck, parsley (root), celery, mushrooms (dried), pearl barley, sour cream, lemon juice, bay leaf, pepper (flavored), salt.

section: Poultry soups

Duck soup with ginger

duck (gutted), vegetable oil, soy sauce, carrots, leeks, bay leaves, daikon, white wine vinegar, ginger (fresh), dark pepper, hot reddish pepper, rice noodles.

section: Poultry soups

Duck soup with asparagus

duck (fillet), ginger, wild garlic, asparagus.

section: Chinese cuisine, Duck recipes, Asparagus soups

Wild duck soup: recipes for every taste

Wild duck soup is a culinary masterpiece that any housewife can do. The only aspect that you need to pay attention to during its manufacture is that not every bird is suitable for consumption.

A little history

In Rus', dishes prepared from wild birds were constantly in price. This kind of food was served on the ceremonial table as the main course and was popularly called “lordly”. Not a single holiday in Old Rus' took place without a game dish.

Most often at festive events one could find food that was prepared from wild birds caught during the hunt. It could be partridge, quail, black grouse, wild duck and other game. Unique first courses were usually prepared from wild duck. How to make wild duck soup? And what is the best recipe to use? We will talk about this in our article.

Homemade wild duck soup

To prepare a fragrant and satisfying game dish, you must not make a mistake when choosing the main ingredient. Mallards and teals - the meat of these birds is in great demand in the culinary field. Qualified chefs prefer these particular breeds of ducks for making watery first courses.

After choosing a bird, you should, from the abundance of various culinary proposals, settle on a recipe for wild duck soup so that the dish you are interested in turns out to be satisfying. It also came out fragrant and everyone in the household liked it.

Wild duck noodle soup

Feral duck has always been a special delicacy. Game in particular goes well in egg noodle soup. Duck meat is very healthy due to its high content of vitamin B, iron, selenium and phosphorus. Also, wild duck soup is rich in proteins, which is very useful for a group of people who are in nervous or physical exhaustion. The first noodle dish is quite rich, filling and appetizing.

wild duck soup set – 0.8 kg;
onion - 2 pieces;
carrots – 2 pieces;
celery stem - 2 pieces;
potatoes - 3 pieces;
egg noodles – 5 tbsp. l.

Practical part

To start making wild duck soup, you need to place the plucked and gutted game in a saucepan, fill the container with water and bring to a boil. When foam begins to appear, it must be removed and the duck boiled over low heat for several minutes. After which the first decoction should be drained.

Then the boiled duck needs to be transferred to a clean pan, add one onion (do not peel it, just rinse it), bay leaf, peppercorns, spices and salt to taste. Pour water into the pan and boil the broth for an hour. After the allotted time, strain and add salt again.

After this you need to do the vegetables. Peel, wash, carrots, onions and celery, cut into medium-sized cubes and add to the prepared broth. Game meat must be separated from the bones, cut into pieces and also placed in a pan. The purchased dish must be cooked for 10 minutes. Then the cooked potatoes should be washed, peeled, chopped and added to the pan. Boil the contents for 5 minutes, throw in the egg noodles, add salt, boil until tender and serve.

Game soup with homemade noodles

To prepare a tasty and satisfying wild duck soup at home, you can use the rest of the recipe. It differs from the previous one in that it uses wheat flour, from which any housewife can create noodles without the help of others.

To make such a soup, the following products will be useful:

wild duck carcass;
potatoes - 2 pieces;
onion - 1 piece;
egg - 1 piece;
flour - 3 cups.

If you have big game, before you start making the broth, you need to cut the duck into the smallest pieces (but first pluck and gut it). And only after this - put it in the prepared container. Add water and cook over low heat. After boiling, the broth should boil for about half an hour.

Knead the dough from flour, chicken egg and a pinch of salt. While the prepared batch sits for a little while, you should start filling the broth. To do this, washed potatoes must be peeled, cut into cubes and added to the bubbling broth.

You should now return to the deferred test. It needs to be rolled out and cut into thin strips. After 15 minutes, you can throw finely chopped onions (raw or previously fried in a frying pan) and cooked noodles into the cooking broth.

After this, add bay leaf, pepper and salt to the first duck dish. When the soup boils, you can turn off the heat and let the dish stand under a closed lid for 5 minutes so that the noodles “cook.”

Duck soup with rice

In addition to the first course recipes listed above, you can also make soup from existing game using rice cereal as a base.

The following components will be useful for this:

wild duck carcass;
potatoes - 2 pieces;
onion - 1 piece;
carrots – 1 piece;
rice – 70 g.

The wild duck must be plucked, gutted and divided into portions. Wash and peel the vegetables. Carrots should be grated using a grater, onions and potatoes should be finely cut into cubes.

Then you should start frying wild poultry. This needs to be done in a pre-heated frying pan. When a golden-brown crust appears on the surface of the duck, you can transfer it to a prepared container, add water and cook over low heat. The broth should be salted and cooked for an hour.

You should create a fry from cooked onions and carrots. Then add the fried vegetables to the broth with potatoes and rice, boiling all the ingredients for 10 minutes. The liquid dish should be salted, peppered, and also flavored with bay leaf. Then boil for about 5-7 minutes.

The finished first course is usually poured into plates, sprinkled with finely chopped herbs.