Duck soup is not as popular as chicken or beef, but it is equally delicious. However, you should remember that the duck is fatter than the chicken and not everyone can like this soup. So let’s choose a bird with less fat, or try to cut it out and not add it to the soup. However, the taste is more interesting and richer than classic broth, and the addition of ginger and soy sauce will make it a Polish soup with mix Filipino taste 🙂


1 duck (body, wings, neck)
2 liters of water
1 onion with skin
Italian (1 carrot, 1 parsley, a piece of leek and a piece of celery + sprigs of parsley or lovage)
1 ½ teaspoon salt
½ tsp ground pepper
2 bay leaves
4 balls of allspice
1 tablespoon soy sauce (optional)
1 cm ginger (optional)


Wash the meat, possibly greasy cuts, because the duck is a fat bird. Put in a pot and pour water. Bring to a boil, but simmer and cook slowly. Remove the scum and cook for 20 minutes. Cut the onion in half and lightly burn it on the burner. Add to pot. Peel, wash and add the vegetables to the pan. Add spices to the pot and cook the soup for 3 hours. If necessary, season to taste. Remove the duck and remove the meat from the bones. Remove vegetables from the soup and leave only the carrots. Add plucked meat. Serve the soup with noodles or homemade noodles.


carrot, duck, ginger, leek, onion, parsley, soysauce, water

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