1-First Step: Season and Prepare the Duck Start by taking your skinless leg quarters and wings and seasoning them generously with kosher salt. It is best to let the meat sit for about 15 minutes at room temperature, though you can also cover and refrigerate them overnight for deeper seasoning penetration. While the duck rests, preheat your oven to 300°F. This low temperature is crucial for the slow braising process that will break down the connective tissues.

2-Second Step: Dredge and Brown the Meat In a large resealable bag, mix 2 cups of flour with a portion of your salt, onion powder, garlic powder, smoked paprika, and pepper. Add half of the duck pieces to the bag and shake well to coat them evenly. Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat. Once the oil is shimmering, add the floured duck pieces. Brown them for about 2 minutes per side until they develop a deep, golden crust. Remove the browned pieces and set them aside. Repeat the process with the remaining duck and the other tablespoon of olive oil.

3-Third Step: Braise Until Tender Once all the duck is browned, return all the pieces to the Dutch oven. Pour in 4 cups of chicken broth and 2 cups of water. Add 1 tablespoon of Herbes de Provence to the liquid. Cover the pot with a heavy lid and transfer it to the preheated oven. Let the duck braise for at least 2 hours, though checking it after that time is recommended. For the most tender meat that falls off the bone, you may let it go up to 4 hours.

4-Fourth Step: Prepare the Vegetable Base While the duck is braising, you can prep your vegetables. Chop the medium yellow onion, 3 carrots, and 3 celery ribs. Once the duck is tender, remove the pieces from the pot and set them on a plate to cool slightly. Strain the liquid to catch any loose bits and reserve it for later. In the same Dutch oven, heat another splash of oil if needed and sauté the onion, carrots, and celery until they are soft and fragrant. Stir in 2 tablespoons of flour, along with a little salt and pepper, and cook for 2 minutes to create a roux that will help thicken the soup.

5-Fifth Step: Simmer with Root Vegetables Pour the reserved broth back into the pot with the sautéed vegetables. Add 1½ cups of diced Yukon gold potatoes and 1½ cups of peeled and diced sweet potatoes. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 30 minutes. The potatoes should be fork-tender, and the broth should have started to thicken slightly.

6-Final Step: Combine and Serve While the soup simmers, shred the meat off the cooled duck bones. Be sure to discard all skin, bones, and cartilage. Stir the shredded duck, 1 chopped red bell pepper, and ¼ cup of heavy whipping cream into the pot. Add the remaining divided spices to adjust the seasoning. Simmer the soup uncovered for another 10 minutes to meld the flavors. Taste and add more salt or pepper if needed. Serve hot, ideally with crackers or a slice of crusty French bread to soak up the delicious broth. This dish pairs wonderfully with a side of hot water cornbread.