Duck Soup

Ingredients

• 1 duck
• 1 bunch thyme
• 1 bundle sage
• 1 bundle basil
• Salt
• black pepper
• 1 Jabugo ham bone (chopped)
• 3 tbsp olive oil
• 1 onion (diced)
• 125 ml white wine
• 2 stalks celery (diced)
• 2 carrots (diced)
• 2 white beets (diced)
• 1 leek (cut into rings)

Instructions

1. 1.

   Break the duck into pieces, remove bones, leave a bit of meat on the bones for broth. Tie half the herbs into a bouquet and simmer with 2.5 l water and the bones for 2-3 hours.

2. 2.

   Remove and chop the bones. Brown the duck pieces and ham bone in olive oil, add onion and sauté until translucent, deglaze with white wine.

3. 3.

   Add the remaining ingredients, brown everything and pour in duck broth. Bring the soup to a boil briefly and let it steep for another 15 minutes before serving; season with salt and pepper.