canned duck soup


A. The Canned Goods Version

This is the reward of canning: I just made 10 quarts of duck soup in less than 3 minutes. This is already fully cooked. It only needs to be heated up again.

Canned duck soup is great. Canned stock is many times stronger than what you get by just cooking a duck. I could easily add another 5 quarts of water again the next day without sacrificing flavor.

My goal is not to eat the meat, but to make as good a soup as possible. I add the meat from the start and cook it until it falls apart to draw every last little bit of flavor from it. The meat is close to inedible for lack of flavor by that time, but the soup is all the more delicious.


Pic1+2: canned duck + soup


This is what you need for a 15 qt yield over 2 days:

  • 2 quart jars of duck ( = 1 duck )
  • 1 quart jar of onions
  • 2 quart jars of tomatoes
  • 2 pint jars of bell peppers
  • 4 quarts of water.
  • S&P


  • Pour and heat.
  • Add S&P to taste.
  • That’s it. Enjoy.
  • If you want to eat the meat:
    • Pour the broth from the jars but wait with the meat.
    • Warm the meat through in a small saucepan with as little stirring as possible to avoid it falling apart.
    • Alternatively, reheat it in the oven.

B. The fresh goods version:

With an older duck, cooking soup is the thing to do. They are too tough to be dry-cooked.