Published On: Wed, Feb 14th, 2018

This hearty soup will warm you up

This winter has us all craving hearty, meal-style soups. Packed with vegetables, grains, protein and a little bit of red wine (why not?), this recipe is chock-full of flavours and textures.

Cook the wild rice separately to keep it firm and to avoid having your broth taste bitter or starchy. And don’t add the duck too soon, otherwise it will become too soft — it’s already confit. When you’re ready to serve, fill each bowl with the cooked rice, followed by the shredded duck, and then add your broth.

Worthy of the coldest days, this soup is guaranteed to warm you up.

Wild Rice and Duck Confit Soup

2 cups (500 mL) water

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1/2 cup (100 g) wild rice

1/4 tsp salt

1 onion, chopped

2 garlic cloves, chopped

2 tbsp (30 mL) olive oil or rendered duck fat

3 carrots, peeled and diced

2 celery stalks, diced

1/2 cup (125 mL) red wine

8 cups (2 L) beef broth

2 tbsp chopped flat-leaf parsley

2 confit duck legs

In a pot over high heat, bring water, rice and salt to a boil. Cover and simmer over medium heat for about 50 minutes or until rice is tender and splits open. Drain and set aside.

Meanwhile, in a pot over medium heat, soften onion and garlic in oil. Add carrots and celery. Cook for 5 minutes. Add wine and simmer for 2 minutes. Add broth and bring to a boil.

Simmer over medium heat for about 20 minutes or until carrots are tender and broth has reduced by a quarter. Add the parsley. Season with salt and pepper.

Meanwhile, warm duck legs in the microwave oven for 1 to 2 minutes. Remove bones and shred the meat. Discard skin.

Spoon rice and duck into bowls. Add hot broth.

Makes 4 servings.

*Note: You can put the duck and wild rice directly into the pot with the soup, but the rice absorbs the broth and the duck becomes soft. This is why we prefer to keep them separate from the broth until ready to serve. Cooking the wild rice separately allows for a clearer broth and a less bitter taste.

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This hearty soup will warm you up