Curried Lentil Soup with Duck Confit


Makes 8 – 10 servings.


  • 4 tbsp canola oil
  • 2 cups diced celery
  • 2 cups chopped onion
  • 3 cups diced apple
  • 5 tbsp peeled and grated ginger root
  • 2 garlic cloves, crushed
  • 1/3 cup curry powder (as spicy as you like)
  • 4 tbsp star anise powder
  • ¼ tsp ground coriander
  • 15 cups duck broth or rich chicken broth
  • 1 bay leaf
  • 3 cups black or green lentils
  • 3 cups duck confit or shredded duck meat
  • 1/4 cup coarsely chopped mint
  • 1/4 cup coarsely chopped cilantro
  • Salt and pepper, to taste


In the pressure cooker heat oil over medium-high heat. Add celery, onion and apple; cook, stirring occasionally until lightly browned.

Add ginger, garlic, curry, star anise and coriander; cook, stirring approximately 1 minute.

Add broth, lentils and bay leaf; heat to boiling over high heat.

Reduce heat to low, cover and cook according to instructions as per your pressure cooker.

Cook for 30 minutes. Once cooked, season to taste. Garnish with a healthy portion of duck confit, fresh mint and cilantro.