Duck goulash soup

Duck goulash soup


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About this recipe: Duck legs make a richly flavoured, hearty goulash soup – the meat is delicious spooned up with the chunks of carrot, celeriac and mushroom, and a spoonful of soured cream gives a creamy finish. For a complete meal in a bowl, add some potato dumplings flavoured with onion and garlic.

Norma MacMillan

Serves: 6 

  • 3 duck leg joints, about 375 g (13 oz) each, skinned
  • 2 tbsp sunflower oil
  • 250 ml (8½ fl oz) dry white wine
  • 2 onions, chopped
  • 2 garlic cloves, coarsely chopped
  • 2 peppers, 1 red and 1 green, seeded and diced
  • 1 large carrot, diced
  • 125 g (4½ oz) celeriac, peeled and diced
  • 2 tbsp paprika
  • ¼ tsp caraway seeds
  • 1½ tbsp plain flour
  • 1 bay leaf
  • 900 ml (1½ pints) chicken stock, preferably home-made
  • 450 g (1 lb) tomatoes, diced
  • 15 g (½ oz) mixed dried mushrooms, rinsed well to remove all grit, then chopped
  • 100 g (3½ oz) fresh mushrooms, sliced
  • pinch of cayenne pepper
  • 2 tbsp chopped parsley
  • salt and pepper
  • To serve
  • 6 tbsp soured cream or Greek-style yogurt
  • chopped parsley

Prep:30min  ›  Cook:1hr30min  ›  Ready in:2hr 

  1. Sprinkle the duck legs with salt and pepper. Heat 1 tsp of the oil in a heavy-based non-stick frying pan, add the duck legs and brown on both sides. Remove from the pan and set aside. Add the wine and boil for 5 minutes or until it is reduced by about half. Remove from the heat and reserve.
  2. Heat the remaining oil in a large saucepan. Add the onions and garlic, and sauté for 5 minutes or until the onions are softened. Add the red and green peppers, carrot and celeriac, and cook for 5 more minutes. Stir in the paprika and caraway seeds, and cook for a minute or two, then add the flour and stir to coat the vegetables. Cook, stirring, for 2–3 minutes.
  3. Add the bay leaf, chicken stock, reserved wine mixture, tomatoes, dried and fresh mushrooms, cayenne pepper and parsley. Stir well to mix. Add the duck legs. Bring to the boil, then reduce the heat to low, cover and simmer for about 1 hour or until the duck is tender.
  4. Remove the duck legs from the soup. Take the meat off the bones in large shreds. Return the meat to the soup. Check the seasoning.
  5. Ladle the soup into bowls. Garnish each with a spoonful of soured cream or yogurt and some parsley.

Some more ideas

For a duck and cabbage goulash soup, blanch ½ head of shredded green cabbage in boiling salted water until it is just wilted. Drain well, then add to the simmering soup about halfway through the cooking time in step 3. * To make potato dumplings for the soup, use 750 g (1 lb 10 oz) floury potatoes, such as King Edwards, cut in half if large. Cook them in boiling salted water until tender, but not soft and mushy. Drain well and leave until cool enough to handle, then peel. Mash or grate coarsely. Add 1 egg, lightly beaten, 1 tbsp semi-skimmed milk, 4 tbsp each plain flour and couscous, 2 spring onions, thinly sliced, 2 chopped garlic cloves, and salt and pepper to taste, then mix to a dough. Take a lump of the dough, about 2 tbsp, and roll into a tight ball. Repeat to make 12 dumplings in all. Bring a wide pan of water to the boil. Gently plop the dumplings into the water and let the water come to the boil again, then lower the heat until the water is gently simmering and cook for 10–12 minutes. Lift out the dumplings with a draining spoon and leave them to drain on kitchen paper for a few minutes. Add 2 dumplings to each bowl of goulash soup and serve.

Plus points

Tomatoes contain lycopene, a carotenoid compound that acts as an antioxidant. Recent studies suggest that lycopene may help to protect against bladder and pancreatic cancers. * Skinning duck before cooking removes about two-thirds of the fat. * Duck is a good source of many of the B vitamins, as well as providing iron and zinc. Weight for weight, it contains over twice as much B1 and B2 as chicken and 3 times as much iron.

Each serving provides

A, B6, B12, C, B1, B2, E, folate, copper, iron, zinc, potassium

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