This simple Duck Soup Recipe is made with a whole duck and basic pantry ingredients. Start by roasting the duck briefly in the oven, then simmering it with vegetables and seasonings. Ready in about two hours!
Can't get enough of soups? Try my Chicken Meatball Soup next!
🦆 About This Recipe
We often find ourselves with frozen whole ducks from the grocery store. I've found that turning it into duck soup is an easy way to cook it. It takes about two hours, but there are only about 5 minutes of hands-on cooking.
The soup itself is super flavorful, thanks to an abundance of warming spices and aromatics, like star anise, ginger, and cinnamon.
The duck meat comes out incredibly tender and almost falls off the bone.
⭐ Tips For Making Duck Soup
- Roast the duck for 60 minutes: Ducks are high in fat, and we want as little of it in our soup as possible. Roasting in the oven will begin the fat-rendering process and add a lot of flavor to the skin, which will be absorbed into the soup.
- Rinse the duck after roasting: This helps to remove scum and unwanted bits. The soup will end up with a clearer color and cleaner taste.
- Add lots of veggies: I suggest carrots and mushrooms, but you can add anything you want! Add them in the last 30 minutes of cooking so they're perfectly cooked.
- Whole Duck: This recipe uses a whole duck. If your duck is frozen, let it defrost overnight in the fridge.
- Onions: The flavor of onions is essential for this soup.
- Carrots: Add a subtle sweetness to the soup.
- Mushrooms: I love the flavor of mushrooms in duck soup! I go for simple button mushrooms but feel free to use whatever you like.
- Ginger: Use freshly sliced ginger for the best flavor.
- Star Anise and Cinnamon: This is a popular combination of Chinese-style Roast Duck. They add a warming, aromatic flavor that can't be missed.
- Soy sauce: Adds salty and savory depth.
- Salt: Enhances all the flavors
STEP 1: Place the duck on a roasting pan lined with aluminum foil. Add two cups of water to the pan to prevent drippings from burning. Roast at 475℉ for 60 minutes, flipping once, until the skin is lightly browned.
STEP 2: Clean the duck by submerging it in a large pot of cold water. Give it a good shake to remove scum and unwanted bits, then drain the water.
Add 12 cups of water, along with onions, ginger, star anise, cinnamon, soy sauce, and sugar. Bring the mixture to a boil and then reduce the heat to a simmer. Cover, and allow it to cook for 30 minutes.
STEP 3: Add the carrots and mushrooms, cover, and simmer for another 30 minutes. Use tongs to break the duck into more manageable pieces.
STEP 4: Serve immediately with green onions sprinkled on top. You can serve it with freshly boiled noodles or rice for extra carbs.
🥡 Storage & Leftovers
Storing: Allow the duck soup to come to room temperature before storing it in the refrigerator for up to 5 days.
Reheating: Reheat leftovers by scooping out the portion you want to eat and microwaving it or heating it over medium heat on the stovetop.
🍽 Looking for more recipes?
Easy Whole Duck Soup Recipe
- Place the duck breast-side up on a roasting pan lined with aluminum foil. Add two cups of water to the pan to prevent drippings from burning. Roast at 475℉ for 60 minutes, flipping once, until the skin is lightly browned.
- Transfer the duck to a large soup pot. Fill it with cold water, give the duck a good shake to remove scum and unwanted bits, then drain the water.
- Add 12 cups of water, along with onions, ginger, star anise, cinnamon, soy sauce, and sugar. Bring the mixture to a boil and then reduce the heat to a simmer. Cover, and allow it to cook for 30 minutes.
- Add the carrots and mushrooms, cover, and simmer for another 30 minutes. Use tongs to break apart the duck.
- Serve immediately with fresh noodles or rice, and sprinkle green onions on top.