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Duck Soup with Vermicelli and Carrots

A risch, soothing duck soup with fine vermicelli noodles and carrots
Prep Time20 mins
Cook Time2 hrs 30 mins
Course: Lunch
Cuisine: French
Servings: 4
Author: Andra Constantinescu


For the duck soup

  • 1 whole duck breasts removed
  • 4 carrots peeled, roughly chopped
  • 2 onions peeled, cut in half
  • 1 celery stick roughly chopped
  • 1 parsnip peeled, roughly chopped
  • 100 g fine vermicelli noodles

For the duck pilau

  • 10 ml sunflower oil
  • 1 onion finely chopped
  • 50 g rice round grain
  • 250 ml duck soup see above
  • duck meat from the soup
  • 2 carrots from the soup

To season and garnish

  • salt
  • black pepper freshly ground
  • 1 tsp black peppercorns whole, for the soup
  • fresh parsley finely chopped, stems reserved for the soup


For the duck soup

  • Carve the duck by carefully removing the breasts and legs. Break up the duck carcass in 3-4 pieces. Reserve the duck breasts (wrap in cling film and refrigerate).
  • Place the duck carcasse and legs into a 5 l pot, the add the onions, carrots, celery and parsnip. Add water just enough to fill more than 2/3 of the pot. Add salt, one teaspoon of black peppercorns and the parsley stems.
    Cover with a lid and let it simmer on low heat for about 2 hours. Use a slotted spoon to skim all the impurities that are formed at the surface during cooking.
  • Strain the soup through a chinois lined with a cheesecloth. Reserve the duck legs and carrots. Discard the rest of the vegetables.
  • Pick the meat from the duck carcasse and legs.
    Dice the boiled carrots. Reserve half of the quantity for pilau, and the other half to serve with the soup.
  • To serve, reheat the soup upt to the boiling point. Add a few bundles of fine vermicelli noodles, continue boiling for 1 minute, and then turn off the heat. Cover with a lid and let it rest for 5 minutes.
    Place a hadful of diced carrots and a bundle of vermicelli noodles on each plate. Add the soup and garnish withchopped parsley. Season with freshly ground black pepper.

For the duck pilau

  • Sweat the chopped onion in an oiled pan on low heat. Add the rice, diced carrots and picked meat, and top with enough duck soup to cover it all. Simmer on low heat and keep adding a ladle of soup at a time, until the rice is well cooked. Season with salt and freshly ground black pepper.
  • Serve warm, as a main course, garnished with freshly chopped parsley.