Duck + Potato Chowder (gf) Recipe

Crisp and render duck

Pat duck legs dry and season lightly with 1/2 tsp salt and 1/4 tsp pepper. In a large heavy-bottomed Dutch oven, heat 1 tbs olive oil over medium-high. Place duck skin-side down and cook until skin is deeply browned and most fat renders, about 8–12 minutes. Flip and brown the other side 3–4 minutes. Transfer duck to a plate and reserve rendered fat in the pot.

Cook bacon

Add the diced pecan smoked bacon to the pot with the duck fat and 1 tbs butter. Cook over medium heat until crisp, about 6–8 minutes. Use a slotted spoon to remove bacon to a small bowl, leaving fat in the pot.

Sweat aromatics

Lower heat to medium. Add the remaining 1 tbs butter and 1 tbs olive oil if needed. Add diced onion, celery, and carrots. Season with a pinch of salt. Cook, stirring occasionally, until softened and translucent, 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Deglaze and thicken

Stir in the gluten-free flour (or cornstarch) and cook 1–2 minutes to remove raw flour taste, stirring constantly. Pour in about 1 cup of the stock and scrape the pan to release browned bits. Stir until slightly thickened.

Braise duck

Return duck legs to the pot along with any accumulated juices. Add remaining stock, water, thyme sprigs, and bay leaves. Bring to a gentle simmer, cover partially, and braise until duck is very tender, 45–55 minutes. Check once and skim any excess fat from the surface if desired.

Add potatoes and finish soup

Remove duck legs to a cutting board. Add diced potatoes to the simmering broth and continue simmering until potatoes are fork-tender, 12–15 minutes. While potatoes cook, remove meat from the duck legs: discard bones and skin (or reserve some crisp skin if you like), and shred the meat into bite-sized pieces.

Combine and season

Return shredded duck and crisped bacon to the pot. Stir in milk or half-and-half and warm through (do not boil aggressively). Taste and season with remaining 1 tsp salt and 3/4 tsp pepper, adjusting to taste. If the chowder is too thick, add up to 1/2 cup additional stock or water to reach desired consistency.

Optional brightness & serve

Stir in lemon zest and chopped parsley. Remove thyme sprigs and bay leaves. Ladle chowder into bowls and finish each with an extra sprinkle of chopped bacon and parsley if desired.