Mango Duck Soup

Ingredients

• 4 duck legs
• Salt
• 100 g Celery Root
• 1 Carrot
• 1 onion
• 2 Bay leaves
• 0.5 tsp Peppercorns
• 2 Spring Onions
• 1 Mango
• 1 piece ginger (plum-sized)
• 2 cloves garlic
• 1 tsp curry powder
• 4 stalks coriander

Instructions

1. 1.

   Wash the duck legs and place them in a pot with 1½ l water and ½ tsp salt. Bring to a boil, skimming off foam. Peel and dice celery root and carrot finely; peel and chop onion. Add onion, celery root, carrot, bay leaves and peppercorns to the duck legs. Simmer gently for 40‑45 minutes.

2. 2.

   For the soup garnish, wash and cut spring onions into ~1 cm rings. Peel mango, remove flesh from fibrous core, slice halves into 0.5 cm thick slices; set aside 8 slices for decoration, dice remaining pieces. Peel ginger and garlic, finely chop both.

3. 3.

   Remove duck legs from broth, let cool slightly. Remove skin and cut meat into bite‑sized pieces. Strain broth through a sieve into another pot, let stand until fat rises to the surface, then skim off with a ladle. Heat 2 tbsp of duck fat in a pan. Sauté chopped ginger, garlic, mango cubes and spring onion rings briefly; stir in curry powder. Gradually add duck stock, bring to a gentle boil for 3 minutes. Add meat back, warm through. Season soup with salt and pepper. Wash coriander, shake dry, roughly chop and sprinkle over the soup before serving.