Vegetable Soup with Duck
Ingredients
- Ingredients
- 150 grams Beets (precooked)
- 1 duck leg
- 800 milliliters Chicken broth
- 50 grams green Beans
- 2 button Mushroom
- 1 Tbsp Raspberry vinegar
- salt
- peppers
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Season the duck with salt and pepper and cut the skin in stripes without removing it. Place the duck breast skin-side down in an ovenproof pan and roast 10 minutes. Remove duck breast, let it rest, discard fat, and deglaze the pan, scraping up any browned bits with a little chicken broth. Transfer to a pot. Trim the beans and blanch in a pot of boiling salted water for 10 minutes, remove, rinse with cold water, cut diagonally into small pieces.
Cut the beet into sticks. Clean the mushrooms and slice. Add the remaining chicken broth to the pot and season with salt, pepper and raspberry vinegar to taste. Add the beets, mushrooms and beans to the pot and simmer 5 minutes. Cut duck breast in slices and add the juices to the soup and serve.
