After finishing off your duck dinner, the magic isn’t close to being done! Like I said “Duck is better than bacon,” but since you’ve eaten all the duck meat, the next best thing to use in the is bacon. It’s a beautiful combination!
- 1 duck carcass and any uneaten organs
- 1 package of sugar-free bacon (cut into 1/2 inch squares)
- 2 cups carrots (peeled & chopped)
- 1 cup parsnips (peeled & chopped)
- 1 cup celery (chopped)
- 2 cups mushrooms (chopped)
- 1–2 large onions (chopped) or 1 1/2 cups pearl onions (skinned)
- 1 head broccoli (chopped)
- 1 medium zucchini (1/4 inch slices)
- 2 cups bok choy (chopped)
- 3–5 Bay leaves
- 1 Tbsp peppercorns
- salt to taste
- In large soup pot cover Bay leaves, peppercorns, duck carcass & organs, and ALL scraps from other vegetables (onions, carrot, & parsnip skins, bok choy bases, and other ends, and any other vegetable scraps if you’re like me and keep them in the freezer for this reason) with water. Fill so there are a few inches of water above solid ingredients.
- Bring to a boil and turn down to simmer. Add more water periodically if needed. Let simmer for at least 3 hours. (OR – if you have an Instant Pot, use this method to cook in 45 minutes)
- Take off heat and strain into another large pot (or two if needed).
- Voila! Duck stock. Much more flavorful than chicken stock and usable in all the same places.
Duck, Vegetable, Bacon Soup
- Pour the stock back into soup pot and return to a simmer.
- Add carrots and celery.
- Cook bacon pieces – remove from heat before crispy. Add to pot.
- Simmer for 30 minutes
- Add onions, mushrooms, and parsnips. Simmer for another 20 minutes.
- Add bok choy, zucchini, and broccoli and simmer until cooked (5-10 minutes).
- Salt to taste.
- Prep Time: 3 hours (to make duck stock)
- Cook Time: 1 hour
- Category: Soup