Duck Soup

Rinse duck legs, put in a pan with 1-1.5 liters (approximately 4-6 cups) of water, add 1/4 teaspoon of salt and bring to a boil. Skim foam as needed.

Peel and chop celery and carrot. Peel onion and chop. Add to soup. Add bay leaves and peppercorns, cover and simmer for 40 minutes.

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

Drain chickpeas and pat dry. Heat oil in a pan and saute chickpeas. Drain on paper towels and season with salt and pepper. 

Peel garlic and ginger, chop finely. Rinse and dry scallions, chop finely.

Heat oil in a pot and saute garlic, ginger and scallions. Add curry paste, stir well. Add duck broth and simmer for about 5 minutes, covered. Add duck meat and rice and reheat, season with salt and soy sauce, add herbs.