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Duck, lentil and snail soup with garlic and parsley oil

Australian Gourmet Traveller recipe for Duck, lentil and snail soup with garlic and parsley oil

By Rodney Dunn
  • 20 mins preparation
  • 2 hrs 30 mins cooking
  • Serves 8
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Duck, lentil and snail soup with garlic and parsley oil
A hearty soup with a twist: the snails add a pleasing texture, but if they're not to your liking you can leave them out.


  • ½ duck (about 1.2kg)
  • 2 tbsp duck fat
  • 3 carrots, finely chopped
  • 3 celery stalks, finely chopped
  • 2 onions, finely chopped
  • 2 sage sprigs
  • 4 fresh bay leaves
  • 1 tbsp black peppercorns
  • 170 gm small green lentils
  • 200 gm canned snails
Garlic and parsley oil
  • 1 cup flat-leaf parsley (firmly packed)
  • 60 ml extra-virgin olive oil (¼ cup)
  • 3 garlic cloves, coarsely chopped
  • Finely grated rind of 1 lemon


  • 1
    Cut duck through the bone with a large knife or cleaver into 3cm pieces. Heat duck fat in a large saucepan over high heat, add duck pieces and turn often until golden (4-5 minutes). Transfer to a plate and set aside.
  • 2
    Add carrot, celery, onion, herbs and peppercorns to pan, reduce heat to medium, stir occasionally until just tender (6-7 minutes), return duck to pan and add 3 litres water. Bring to the boil, cover, reduce heat to low and simmer until duck is tender and falling from the bone (1½-2 hours). Add lentils to pan and stir to combine, then simmer, stirring occasionally, until lentils are tender (20-25 minutes). Season to taste, stir in snails and keep warm.
  • 3
    For garlic and parsley oil, purée parsley, oil and garlic in a blender or small food processor until combined, season to taste and stir in lemon rind.
  • 4
    Ladle soup into bowls, drizzle with garlic and parsley oil and serve hot.


This recipe is from the July 2012 issue of .
Drink Suggestion: Richly flavoured bière de garde or hoppy pale ale. Drink suggestion by Max Allen

  • undefined: Rodney Dunn