Duck Soup with Apples and Cider


If you have ever tried a duck and apple recipe, you know that this combination is a winner. The apples and cider create a tart contrast to the sweet duck flavor, even in a soup.

Make sure not to boil the apples too long or they’ll lose all flavor. On the other hand, the flavors will mature and transfer to the stock, which is a nice bonus when you overnight the soup.


This is what you need for 4 quarts:

  • 3 qts of duck stock
  • 1-2 Granny Smith apples
  • 12 fl. oz. hard or regular cider (1 small bottle)
  • 2-4 carrots, peeled, sliced thin
  • 1 medium onion, peeled
  • S&P
  • optional vegetables
    • cauliflower, 4 florets
    • 1 stalk of celery, cut ½” pieces
    • 10 Brussels sprouts
    • ¼ medium white cabbage
Pic1: Duck Soup with Apples and Cider



Pic2: duck gelatin and fat
Pic3: making duck stock: boiling necks and bones etc.
Making duck stock:


Pic3: onion, cauliflower, carrots
Pic4: apples, cabbage, Brussels sprout

Like many soups and stews, the flavors in this soup will mature overnight. There probably won’t be any pieces of apple after warming up the soup the next day, but the soup itself will have acquired a distinctive apple flavor. If this is your goal, be sure to prepare the soup at least a day ahead.