From duck stew to duck soup


The sauce with the Potpourri Duck Stew was excellent, but sadly enough that duck was too old and tough to be stewed. Rather than admitting defeat I turned the stew into soup instead, but dinner was late that day. :-)

The stew should be fine with a younger duck (3-6 months old) which is sadly enough not what I had in my freezer. The only differences with the stew are a few quarts of water, broccoli and some extra seasoning.

The very brown color in the stew and soup came from a preserve fruit paste I used with mostly soft dark-colored fruits like figs, dates, prunes etc. simmered into a thick paste that can keep forever in the freezer..


This is what you need for 4 servings:

  • 4 duck legs and wings
    OR 1 whole senior duck, 3 lbs., parted
  • 1 cup fruit paste
  • 1-2 cups pomegranate juice (the real stuff)
  • 2 cups chopped onion & bell pepper mix
  • 2 cups potatoes, diced
  • 4 cups broccoli florets
  • S&P
Pic1: a turncoat duck stew became soup



Pic2: the stew
Pic3: add water, simmer
Pic4: 'fake' roast duck legs