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Cream of Duck and Mushroom Soup

  • Preparation : 20 minutes
  • Cooking : 47 minutes
  • Portions : 4


  • 1 x 300 g package of Brome Lake Ducks duck thighs confit
  • 30 ml (2 tbsp) butter
  • 1 dry shallot (French) chopped
  • 15 ml (1 tbsp) chopped garlic
  • 1 x 227 g package white mushrooms, sliced
  • 1 x 113 g package shiitake mushrooms, sliced
  • 60 ml (1/4 cup) white wine
  • 2 carrots, diced
  • 30 ml (2 tbsp) all-purpose flour
  • 1 L (4 cups) chicken stock
  • 5 ml (1 tsp) fresh rosemary, chopped
  • 160 ml (2/3 cup) long grain and wild rice mix
  • 125 ml (1/2 cup) 15% cooking cream
  • Salt and pepper to taste


  1. In a large saucepan, melt the butter over medium-high heat. Cook the shallot and garlic for 2 to 3 minutes.

  2. Add the all the mushrooms and cook for 5 to 7 minutes, until the water has evaporated.

  3. Deglaze with the wine, scraping the bottom of the pan with a wooden spoon to release the brown bits. Add the carrots and continue cooking for 2 to 3 minutes.

  4. Sprinkle with the flour and continue cooking for a 1 minute while stirring.

  5. Add the stock and rosemary and bring to a boil. Add the rice mix, then cover and cook for 30 to 40 minutes over low heat, stirring from time to time.

  6. Place the duck thighs on a microwave-safe plate and reheat in the microwave for 2 minutes. Remove the skin and shred the meat.

  7. Add the meat and cream to the pan. Season with salt and pepper and stir. Continue cooking for 5 minutes.

Tips and tricks

Simply exquisite duck confit!

Juicy and tasty, Brome Lake Ducks duck thighs confit offer comfort and pleasure in every bite! Once shredded, this delicious meat can be added to all your favourite recipes, giving you a treat with every mouthful.

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