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Soups, Stews and Broths

goose stew barley recipe

Photo by Holly A. Heyser

Duck and goose lend themselves to soups and stews, and a dark duck stock is a foundation in many of the dishes I make every week. The recipes that follow range from fundamentals, like broth and demi-glace, to light soups made with duck breast, all the way to extremely rich and hearty pasta sauces made with giblets and duck legs.

In general, you will want to use duck legs, wings and giblets like hearts and gizzards to make your soups and stews. I find that breast meat is best served medium-rare, so you can add some thin slices of breast meat at the end of cooking, like in the Vietnamese and Nordic goose soup recipes. Long-cooked breast meat gets chalky and dry.

Duck or Goose Broth

A hearty, dark duck or goose broth that can be drunk on its own or used as a base for other soups.
Photo by Holly A. Heyser

Duck Soup with Riebele Dumplings

A German style clear soup with little pasta-like dumplings in it. Surprisingly refined for something that looks so simple. It’s best done with the carcasses of smoked ducks or geese.
Photo by Holly A. Heyser

Goose Soup, Nordic Style

A light goose soup made in the style of Vietnamese pho, only with cold-weather ingredients.
Photo by Holly A. Heyser

Concentrated Duck or Goose Stock

It takes a while to make, but this stuff is pure waterfowl gold. If you have this concentrated stock on hand, you will always be happy.
Photo by Holly A. Heyser

Goose Stew with Barley and Mushrooms

A thick, winter stew inspired by Russia.

Wild Duck Pho

A wild duck rendition of the classic Vietnamese soup. You might even call it, “phuk.”

More Duck & Goose Recipes

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