This is Russell's speciality. This soup is easy to make, though it takes a bit of planning. It is a complete and filling meal made the way we do. The original recipe came from an Ian Parmenter cookbook, but I doubt he'd recognise his recipe now! Prep and cooking time are just a guess-and don't include overnight refrigeration of the stock or marinated meat-sorry about that! I like to add snow peas or asparagus to this sometimes too.
A great soup for people tired of turkey soup after every Thanksgiving, but still like vegetable-meat soups. When you buy a duck, it'll probably feed 2, and you'll have an amazing amount of meat left hidden on the carcass. Don't waste it! Make soup!