This dish includes noodles and duck meat in a heated broth along with other herbs and spices. No matter of culture or background, this foods will always bring some memories.
Your tongue will be filled with its spicy deliciousness!
Duck Soup with mixed herbs and noodles
Difficulty: Easy4
servings20
minutes2
hours20
minutes420
kcalIngredients
Roasted 1 whole duck, trimming off any extra fat and bones
keep all left over duck meat
2 halves of a single bunch of small brown onion parsley stems
dried porcini mushrooms, 1 tbsp
1 little thyme sprig
1 1/2 garlic cloves cut in half horizontally
4 peppercorns
2 bay leaves
3 medium carrots, peeled and chopped
2 De-strung and coarsely cut celery sticks
1 can drained flageolet beans
3 large rinsed, rolled, and shredded chard leaves;
40g pearl barley; cooked for 45 minutes; and then drained
3 tablespoons of medium-sweet sherry
2 teaspoons each of salt and pepper
Sourdough-made ground bread
grated parmesan cheese or another hard cheese from Great Britain
Directions
- The duck carcass should be divided into three pieces and added to a large saucepan along with any leftover bones. Add the onions, parsley stalks, porcini mushrooms, garlic, thyme, bay leaves, and peppercorns after covering the carcass with water.
- The pan should be heated to a moderate simmer, covered, and cooked for two hours while periodically skimming the surface scum.
- Before adding the stock back to the pan with the carrots and celery, carefully strain it through a colander and then a sieve. Add salt and pepper, then bring the mixture back to a low simmer. Add the beans, pearl barley, and chard after cooking for about 10 minutes, or until the vegetables are tender. Cook for a further five minutes.
- After adding the sherry and any leftover duck meat, cook for a further 2 minutes. Serve with split serving bowls of sourdough bread.
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