Duck soup

Seasonal delicacy of goulash type fills your belly and warms you in autumn days.

Cook

Michal

Servings

Ready in

2 h.

Difficulty

medium

Ingredients


allspice	0.25 4	tsp kcal	¼	teaspoon
bay leaf	1 ??	pc kcal	1	piece
carrots	8.75 113	oz kcal	250	grams
duck legs	1.8 2720	lb kcal	800	grams
ground black pepper	0.5 9	tsp kcal	½	teaspoon
ground red paprika	2 32	tsp kcal	2	teaspoon
mushrooms	8.75 40	oz kcal	250	grams
olive oil	2 264	tbsp kcal	2	tablespoon
onion	8.75 110	oz kcal	250	grams
paprika	2.75 13	oz kcal	80	grams
parsley with leaves	8.75 158	oz kcal	250	grams
potatoes	5.25 138	oz kcal	150	grams
salt	1 0	tsp kcal	1	teaspoon
water	2.1 0	quart kcal	2	litres

Recipe

olive oil 2 tbsp • duck legs 1.8 lb (800 g)

Fry the legs from the both sides for 10 min, until they are brown. Put them on a plate.

onion 8.75 oz (250 g) • paprika 2.75 oz (80 g)

Fry chopped onion in the oil and fat from the duck until it is brown. Add chopped pepper.

potatoes 5.25 oz (150 g) • water 2.1 quart (2000 ml) • ground black pepper 0.5 tsp • salt 1 tsp • bay leaf 1 pc • allspice 0.25 tsp • ground red paprika 2 tsp

Put pre-fried legs and chopped potatoes into the pot. Pour water, add spice, cover it and cook for 30 min. (gently boiling).

carrots 8.75 oz (250 g) • parsley with leaves 8.75 oz (250 g)

Put chopped carrots (half-rings), parsley and chopped parsley leaves onto the pot. Cook for another 30 min.

mushrooms 8.75 oz (250 g)

Remove the duck legs from a pot and separate meat from the bone. Cut into smaller pieces, return it to the pot. Add the quartered sliced mushrooms and cook for last 30 min.