yumecipe.com

Duck soup

     

Seasonal delicacy of goulash type fills your belly and warms you in autumn days.

Cook

No. of servings

6

Ready in

2 h.

Difficulty

mediuu

 

Categories:   

 

Bay leaf1piece
Carrots250g
Duck legs800g
Ground black pepper½teaspoon
Ground red paprika2teaspoon
Mushrooms250g
New spices¼teaspoon
Olive oil2tablespoon
Onion250g
Paprika80g
Parsley with leaves250g
Potatoes150g
Salt1teaspoon
Water2l

1. 

olive oil 2 tbsp  duck legs 1.8 lb (800 g)

Fry the legs from the both sides for 10 min, until they are brown. Put them on a plate.

2. 

onion 8.75 oz (250 g)  paprika 2.75 oz (80 g)

Fry chopped onion in the oil and fat from the duck until it is brown. Add chopped pepper.

3. 

potatoes 5.25 oz (150 g)  water 2 l  ground black pepper ½ tsp  salt 1 tsp  bay leaf 1 pc  new spices ¼ tsp  ground red paprika 2 tsp

Put pre-fried legs and chopped potatoes into the pot. Pour water, add spice, cover it and cook for 30 min. (gently boiling).

4. 

carrots 8.75 oz (250 g)  parsley with leaves 8.75 oz (250 g)

Put chopped carrots (half-rings), parsley and chopped parsley leaves onto the pot. Cook for another 30 min.

5. 

mushrooms 8.75 oz (250 g)

Remove the duck legs from a pot and separate meat from the bone. Cut into smaller pieces, return it to the pot. Add the quartered sliced mushrooms and cook for last 30 min.

6. 

Season it with salt and pepper. Serve with yogurt or sour cream and fresh parsley leaves.

Bon appetit!

 

© 2011 - 2018 NetCorp, s.r.o. • Powered by Master_CMS 8 • Log in