Duck Soup with Noodles

Ingredients

• 125 g alphabet noodles
• Salt
• 1 duck breast fillet (300 g)
• Pepper (freshly ground)
• 1 Carrot
• 1 celery stalk
• 1 small zucchini
• 1 l chicken stock (from the jar)
• 1 bay leaf
• 3 tbsp sherry
• parsley (for garnish)

Instructions

1. 1.

   Cook noodles in salted water according to package instructions. Drain, rinse with cold water, let drain and set aside covered.

2. 2.

   Score the skin of the duck breast in a diamond pattern, then place skin side down in a cold pan. Sear for 5-6 minutes, flip, season lightly with salt and pepper, and cook another 5-6 minutes until done. Wrap the meat in foil and set aside.

3. 3.

   Peel the carrot and clean the celery; slice the carrot into thin sticks and the celery into thin rounds. Wash the zucchini, quarter lengthwise, and cut into fine sticks.

4. 4.

   Heat the stock with the bay leaf in a large pot. Season with sherry, salt, and pepper, then add the vegetables. Simmer for about 5 minutes, then warm the noodles in the broth. Slice the duck breast thinly, place slices in preheated soup cups, and ladle the soup over them. Garnish with parsley before serving.