Spicy Duck Soup

Ingredients

• 2 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
• 2 Spring Onions
• 100 g cooked rice
• 2 tbsp sesame oil
• 2 tsp green curry paste
• 1 tsp soy sauce
• coriander leaves (1 tbsp finely chopped each)
• coriander leaves (1 tbsp finely chopped each)
• 120 g chickpeas (canned)
• 2 tbsp butter
• Salt
• pepper (ground)
• basil (for garnish)

Instructions

1. 1.

   Rinse the duck legs, place them in a pot with 1.5 l water and 0.25 tsp salt, bring to a boil, skim off foam as it rises.

2. 2.

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

3. 3.

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

4. 4.

   Drain chickpeas, pat dry, roast in hot butter in a saucepan until golden, remove, drain on kitchen paper, season with salt and pepper.

5. 5.

   Peel and finely chop garlic and ginger. Trim, wash, and finely slice spring onions.

6. 6.

   Heat oil in a pot, sauté garlic, ginger, and spring onions, add curry paste, stir, pour in duck broth. Simmer covered for about 5 more minutes, add duck meat and rice, heat through, season with salt and soy sauce, fold in herbs.

7. 7.

   Serve the spicy duck soup in bowls, place a few basil leaves on top, sprinkle with roasted chickpeas.