Duck Breast Soup with Dumplings (Duck Soup)

Ingredients

• 1 onion
• 2 carrots
• 300 g celery root
• 250 g leeks
• 1 tbsp plant oil
• 400 g duck breast such as wings and entrails (without liver)
• 1 tsp peppercorns
• 0.5 tsp juniper berries
• 1 bay leaf
• Salt
• ground pepper
• 150 g Carrots
• 100 g stalk celery
• 150 g leeks
• 3 tbsp duck fat
• 2 tbsp flour
• 200 ml whipping cream
• 300 g breadcrumbs
• 150 ml milk
• 150 g butter
• 1 egg
• 1 egg yolk
• 1 tbsp freshly chopped parsley
• Salt
• ground pepper
• nutmeg
• 2 tbsp fresh sliced parsley (for garnish)

Instructions

1. 1.

   For the broth, peel and halve the onion. Wash the carrots, celery root and leeks and cut them into large pieces. Heat the plant oil in a large pot and brown the onion on its cut side. Add the vegetables and pour over 800 ml cold water. Place the duck breast in the cold water and bring to a boil. Add peppercorns, juniper berries, bay leaf, salt and pepper, then simmer gently with the lid closed for about 45 minutes until the meat is tender.

2. 2.

   Meanwhile, wash the carrots, stalk celery and leeks for the filling and finely dice them. Blanch in salted water for 2‑3 minutes, shock in cold water and drain.

3. 3.

   For the dumplings, mix the breadcrumbs with milk and let soak for about 15 minutes. Whisk the butter until foamy, then gradually add the egg and yolk. Fold in the breadcrumbs and parsley, season with salt, pepper and nutmeg. Chill for about 30 minutes, then shape small dumplings with damp hands. Boil in salted water for about 10 minutes.

4. 4.

   Then strain the broth through a sieve into a pot (optionally skim fat), remove meat from bones and chop finely. Heat duck fat in a pan, stir in parsley and flour, pour in the broth and whisk quickly to avoid lumps. Add cream and season with salt, pepper and nutmeg. Return vegetable strips and duck breast to the pot, ladle into bowls, add drained dumplings and garnish with parsley before serving.