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Shredded Duck Confit Soup

Shredded Duck Confit Soup

Ingredients (serves 4)

2 Duck Leg Confit ready cooked (1 pack)

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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


  1. 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.
  2. Cut the pack open and pour the duck fat in a bowl. Save it for your roast potatoes.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Taste before you season as some shop bought stock can be quite salty.
  8. Divide the ready cooked noodles into bowls. Add the shredded duck, sliced baby zucchini and pour the boiling hot soup over the top.
  9. Sprinkle your Shredded Duck Confit Soup with chopped parsley, serve and enjoy.