Ice-fishing Friday: 4 fantastic fish & game soups to enjoy on the ice

TUSCAN DUCK & BEAN SOUP

• 2 duck legs (or breasts)
• 1 each carrot, celery and onion, thinly sliced
• 6 cups chicken stock
• 10 black peppercorns
• 3 tbsp olive oil
• ½ onion, diced
• 1 cup diced butternut squash
• 1 cup diced red beets
• 2 tsp chopped garlic
• Reserved chicken stock
• 398 ml tin crushed tomatoes
• 540 ml tin white kidney beans
• 1 cup chopped kale
• ½ tsp dried oregano
• ½ tsp dried basil
• Kosher salt and pepper, to taste

1. Place the duck, vegetables, stock and peppercorns in a large pot and bring to a simmer. Cook until duck is very tender (approximately 1½ hours).
2. Remove duck from pot, strain stock and set aside. Separate duck into small, bite-sized pieces.
3. In another pot on medium-high, heat olive oil then add onion, squash, beets and garlic. Sauté for 5 minutes, then add reserved stock, cooked duck and remaining ingredients.
4. Simmer for 30 minutes, check seasoning and serve.