Fruity Duck Soup with Curry

Ingredients

• 4 duck legs
• Salt
• 100 g Celery Root
• 1 Carrot
• 1 onion
• 2 Bay leaves
• 0.5 tsp black peppercorns
• 2 Garlic cloves
• 40 g ginger
• 1 Mango
• 2 Spring Onions
• 2 tbsp sesame oil
• 1 tsp curry powder
• 1 tsp soy sauce
• 1 tbsp finely chopped basil
• 1 tbsp finely chopped coriander

Instructions

1. 1.

   Rinse the duck legs, place them in a pot with 1.5 l water and ¼ tsp salt, bring to a boil, skim off foam.

2. 2.

   Peel and chop celery root and carrot; peel and dice onion. Add all to pot with bay leaves and peppercorns, cover and simmer for 40 minutes.

3. 3.

   Remove duck legs from soup, let cool slightly. Remove skin, loosen meat from bones, cut into small pieces, set aside. Strain broth through a sieve, skim fat if needed.

4. 4.

   Peel and finely chop garlic and ginger. Peel mango, remove flesh from pit, dice. Trim spring onions, wash, cut into ~1 cm pieces.

5. 5.

   Heat oil in pot, sauté garlic, ginger, spring onion, and mango cubes; sprinkle curry powder, stir, pour in duck broth. Simmer covered for about 5 minutes, add duck meat, heat through, season with salt and soy sauce.

6. 6.

   Serve soup in four deep bowls, garnish with basil and coriander.