Duck Soup with Teltow Turnips
- For the broth
- 1 young duck leg (1.2 kg, ready to cook)
- freshly ground peppers
- 1 onion
- 2 bay leaves
- 4 cloves
- 1 carrot
- 2 tablespoons salt
- 2 sprigs fresh Lovage
For the broth: Rinse duck inside and out, pat dry and vigorously rub with salt and pepper. Peel onion, cut in half and pierce with the bay leaves and cloves. Peel carrot peel and cut into chunks. Put 2-3 liters (approximately 8-12 1/2 cups) of cold water in a saucepan, add duck, onion halves and carrots, bring to a boil and add salt and lovage. Cook over low heat with closed lid for 2 hours. In between skim off foam and fat.
After 2 hours of cooking time remove and carve the duck. Pour broth through a sieve into a saucepan, allow to cool and remove fat from the surface that has become hard.
For the vegetables: Rinse and peel carrots, celery root, parsnip and teltow turnips and cut into equal pieces. Rinse and trim leek and cut into large pieces. Peel shallots and halve or quarter them.
Melt butter in a saucepan, sauté shallots briefly, add remaining vegetables and pour in defatted broth. Place in duck pieces, add some celery green and bring to a boil. Gently simmer over low temperature for 20-30 minutes until vegetables are soft. Season with salt and pepper and serve.