Ingredients (serves 4)
| 2 Duck Leg Confit ready cooked (1 pack) | |
| 2 medium carrot cut in small cubes | |
| 2 celery stick cut in similar sizes as your carrot | |
| 1 bay leaf | |
| 1 large white onion finely chopped | |
| 2 whole garlic cloves | |
| Baby zucchini or asparagus (whichever you like and in the season) not cooked | |
| 1.5 litre chicken stock (you can use stock pot or cubes) | |
| Rice noodles (cook it upfront following the instruction on the packet) | |
| Freshly chopped parsley or coriander to finish |
Method
- To make this Shredded Duck Confit Soup, first place the vacuum-packed duck leg confit in a warm water bath for half an hour. This will melt the duck fat around the legs. And it will be easier to remove from the packet.
- Cut the pack open and pour the duck fat in a bowl. Save it for your roast potatoes.
- Remove the skin from the duck legs if you don’t want it in the soup and set it to one side. Use it in a stir fry or with fired rice.
- Shred the duck meat using a spoon and fork and gently warm it in a frying pan. This process will melt the remaining fat and keeps the meat nice and juicy.
- Gently saute the onion, garlic and bay leaf on a low heat using a teaspoon of duck fat for a few mins and then add the stock.
- Bring the stock to the boil and add the carrots and cook for 3 mins. Then add the celery and cook for a further 10 min. Or until your veggies are cooked to your liking. I like mine with a bit of a bite but not crunchy.
- Taste before you season as some shop bought stock can be quite salty.
- Divide the ready cooked noodles into bowls. Add the shredded duck, sliced baby zucchini and pour the boiling hot soup over the top.
- Sprinkle your Shredded Duck Confit Soup with chopped parsley, serve and enjoy.
