carrot soup with duck topping

Carrot and Ginger Soup with Duck Topping

Serves: 4
Cooking Time: 1h
Preparation: 45min
Level: Easy 

Let yourself be comforted by this carrot and ginger soup recipe with duck topping. This soup recipe will warm you up and you can add duck meat for a little extra taste.


  • 2 duck legs back removed with skin on
  • Olive oil
  • 3 cups carrots, finely sliced
  • 1 yellow onion, finely chopped
  • 1 tbsp. fresh ginger, finely grated
  • ½ tsp.Provence herbs
  • 2 tbsp. white wine
  • About 4 cups chicken broth
  • 1 tsp. fresh chive, finely sliced + a bit for serving
  • 1 small McIntosh apple, peeled and cored, cut in juliennes
  • Salt and ground pepper


    1. In a big pan at medium-high heat, add ½ teaspoon olive oil and place the duck leg skin side down. Generously season with salt and pepper then grill for about 3-4 minutes on both sides. Reserve in plate.
    2. Add the carrots, onion, ginger and Provence herbs then stir well. Let caramelize for 5 minutes while stirring often. Season with salt and pepper. Deglaze with 1 tablespoon of white wine.
    3. Add enough broth to barely cover the duck, about 4 cups. Cover then bring to a boil. Reduce heat to medium-low and let simmer for 45 minutes or until carrots are fork tender. Remove duck legs and set aside in plate. Let soup cool down for 5 minutes before skimming fat off. Reduce in puree using a blender and keep warm.
    4. Remove the skin from the duck legs then pull apart the meat while discarding any bits of fat. Coarsely chop.
    5. In a skillet at high heat, pour ½ teaspoon of olive oil then add the duck meat, chive and 1 tablespoon of white wine. Season with salt and pepper, toss well then cook for about 4-5 minutes to reduce wine and to make the duck crispy. Pour in a bowl and let cool down 5 minutes. Add the apple juliennes and toss.
    6. Pour soup in bowl then add a bit of the duck mix on top. Garnish with some fresh chive then eat immediately!


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