Country Duck Soup

A hearty winter warmer for a filling lunch or supper.

20 minutes
1 hour


  • 4 tbsp olive oil
  • 2 onions, peeled and chopped
  • 2 sticks of celery, chopped into 1cm slices
  • 4 carrots, peeled and sliced
  • 4 medium potatoes, peeled and diced into 2cm cubes
  • 1 small swede, peeled and diced into 2cm cubes
  • 3 cloves of garlic, peeled and finely chopped
  • 2 sprigs of thyme
  • 2 tsp freshly ground black pepper
  • 2 tbsp tomato puree
  • 1.2 litres chicken stock
  • 1 bay leaf
  • ½ a medium Savoy cabbage, roughly chopped
  • 1 tin of cannellini beans, drained (400g)
  • 400g cooked shredded duck
  • Small bunch of flat leaf parsley, roughly chopped


  1. Heat the olive oil in a large lidded saucepan over a medium heat. Add the onion and celery then cook gently for 5 minutes until the onions have softened.
  2. Add the carrots, potatoes, swede, garlic and thyme to the pan. Season with salt and the black pepper, then cook gently for another 5 minutes, stirring occasionally.
  3. Stir in the tomato purée and cook for a further 2 minutes before adding the stock and bay leaf. Cover with a lid and bring slowly to the boil. Reduce the heat to a simmer and cook for 20 minutes until the vegetables are tender.
  4. Add the cabbage, cannellini beans and cooked shredded duck to the pan then cook for a further 10 minutes. If the soup is too thick, add some hot water to reach your preferred consistency.
  5. Finally, stir in the chopped flat leaf parsley, season to taste and serve with warm crusty bread.

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.