1-Step One: Season and Prepare the Duck Begin by seasoning the duck legs and wings generously with kosher salt. Let them rest at room temperature for 15 minutes to 1 hour, or place them in the refrigerator overnight for even better flavor penetration. This salting step helps the meat retain moisture during cooking and seasons it throughout. When you’re ready to cook, preheat your oven to 300°F. This low temperature is key for the long, gentle braising that makes the duck so tender.

2-Step Two: Create the Dredging Mixture In a large resealable plastic bag, combine 2 cups of all-purpose flour with 1 teaspoon kosher salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and ¼ teaspoon black pepper. Seal the bag and shake to mix everything evenly. Add half of the duck pieces to the bag, seal, and shake until they’re evenly coated with the seasoned flour mixture. Shake off any excess flour before cooking. Repeat with the remaining duck pieces.

3-Step Three: Brown the Duck Heat a Dutch oven over medium-high heat and add 2 tablespoons of canola oil. When the oil shimmers, add the floured duck pieces in a single layer. Brown them for about 2 minutes per side until they develop a golden, appetizing crust. Remove the browned pieces to a plate and repeat with any remaining duck, adding more oil if needed.

4-Step Four: Braise the Duck Return all the browned duck pieces to the Dutch oven. Pour in 4 cups of chicken broth, 2 cups of water, and add 1 tablespoon of Herbes de Provence. The liquid should mostly cover the duck pieces. Cover the pot with its lid and carefully transfer it to the preheated 300°F oven. Braise for 2 to 4 hours. The duck is ready when the meat practically falls off the bones when tested with a fork. This slow cooking process is essential for breaking down connective tissues. Learn more about the art of braising to perfect your technique.

5-Step Five: Prepare the Vegetable Base Once the duck is braised, remove it from the oven. Carefully take the duck pieces out of the pot and set them aside on a plate to cool slightly. Reserve all that wonderful braising broth in the pot. Place the Dutch oven on the stovetop over medium-high heat. Add a splash more oil if needed, then sauté the chopped onion, 3 carrots, and 3 celery ribs for about 3 minutes until they begin to soften.

6-Step Six: Build the Soup Base Stir in 2 tablespoons of flour, 1 teaspoon kosher salt, and ¼ teaspoon black pepper. Cook this mixture for about 2 minutes, stirring constantly, to cook out the raw flour taste. Add 1 ½ cups of diced Yukon gold potatoes, 1 ½ cups of peeled and diced sweet potato, and all the reserved braising broth. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cover and cook for 30 minutes, or until the potatoes are tender.

7-Step Seven: Shred the Duck and Finish the Soup While the vegetables cook, shred the duck meat from the bones. Discard all the bones, cartilage, and any tough bits. Use two forks to pull the meat into bite-sized pieces. Once the potatoes are tender, uncover the pot. Stir in ¼ teaspoon each of onion powder, garlic powder, and smoked paprika. Add the shredded duck meat, chopped red bell pepper, and ¼ cup of heavy whipping cream. Simmer the soup uncovered for 10 minutes to let the flavors meld and the soup reach the perfect consistency. Taste and adjust the seasoning as needed.

8-Step Eight: Serve and Enjoy Ladle the finished soup into bowls and serve hot. This duck soup recipe pairs wonderfully with crusty bread or crackers to soak up every drop of the delicious broth. For a complete comfort meal, consider serving it alongside a warm peach cobbler.