• 2 Gressingham duck legs (or leftover cooked, shredded duck meat)
  • 1.5 litres good quality chicken stock
  • 1 large carrot, peeled and chopped into 1cm pieces on diagonal
  • 1 stick celery chopped into 1cm pieces
  • 2 bay leaves
  • 1 large potato, peeled and chopped into 2cm chunks
  • 250g kale, stalks removed


  1. Preheat oven to 180oC, Fan 160oC, Gas Mark 4
  2. Pat the duck legs dry, prick the skin all over and season with salt. Place on a baking tray and cook for 1 hour. Leave until cool enough to handle and then pick off or shred the meat with 2 forks.
  3. While the duck is cooking put the stock into a large pan, bring to the boil and then reduuce temperature to a simmer. Put the celery and bay leaves into the stock. Check for seasoning. Cook your potatoes in a pot of salted water for 10 minutes until tender. Drain. Repeat with carrots. Repeat with kale but only cook for 5 minutes. If you can, try to cook the vegetables at the same time.
  4. Divide the duck and vegetables into 4 soup bowls and ladle over the hot broth.