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The Ultimate Duck Dinner

The Sporting chef shares his menu for the perfect summer feast
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  • photo by John Hoffman, DU
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Duck, Kale, and White Bean Soup

This is one of my favorite anytime soups. It can be served alone as a main course, but also works well as a starter. Everyone should at least have a taste. In this recipe, the cubed duck breasts are simmered until tender in a savory broth with chopped kale, colorful bell peppers, and white beans. To keep it simple, you can use beef broth, but I prefer to turn roasted duck carcasses, onion, carrots, and celery into a rich broth by simmering them in water for several hours. 

Preparation Time: 20–25 minutes   
Cooking Time: 2 hours

Ingredients
  • 2 cups skinless duck breast fillets, cut into small cubes
  • 2 tablespoons olive oil
  • 6 cups beef or duck broth
  • 1 tablespoon fresh rosemary, minced
  • 2 bay leaves
  • 3 garlic cloves, minced
  • 1 cup yellow onion, diced
  • 1 1/2 cups red and yellow bell pepper (or any color), chopped
  • 1 1/2 cups cooked white beans
  • 2 cups fresh kale, chopped
  • Salt and pepper
  • Shaved Parmesan cheese
Directions
  1. Season the duck with salt and pepper. Heat the olive oil in a stock pot over medium-high heat. Add the duck meat and brown evenly. Add the beef broth and next 4 ingredients. Bring to a boil, then reduce the heat to low. Cover the pot and simmer for 1 1/2 hours or until the duck is tender.
  2. Add the bell pepper and white beans; simmer for 5 minutes. Add the kale and simmer for 3 minutes. Season to taste with salt and pepper.
  3. Transfer the soup to a serving bowl and top with shaved Parmesan cheese.

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