Diced Mango and Duck Soup
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Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 duck legs
- 1 onion (chopped)
- ⅔ cup Celeriac (celery root)
- 1 carrot (diced)
- 2 bay leaves
- ½ tsp peppercorns
- 1 ½ inches fresh ginger (peeled and grated)
- 2 garlic cloves (finely chopped)
- 1 Mango (peeled, 8 slices to garnish, remainder finely chopped)
- 2 scallions (cut into rings)
- 1 tsp Curry powder
- 4 sprigs cilantro (roughly chopped)
Preparation
Kitchen utensils
1 Cutting board, 1 Peeler, 1 Small knife, 1 Salad spinner, 1 Juicer, 1 Teaspoon
Preparation steps
1.
Put the duck legs in a pan with 1.5 l/3 pints water and 1/2 tsp salt and bring to a boil.
2.
Add the onion, celery root, carrot, bay leaves and peppercorns to the pan. Simmer for 40-45 minutes, removing the scum as it rises to the surface.
3.
Strain the broth into a bowl and let cool. As soon the fat has risen to the top, scoop it off with a ladle and reserve.
4.
Let the cooked duck legs cool and remove the skin. Cut the meat from the bone and chop into bite-size pieces.
5.
Heat 2 tbsp reserved duck fat in a pan and gently fry the ginger and garlic with the chopped mango and the spring onions. Stir in the curry powder and slowly pour in the broth.
6.
Simmer on a medium heat for 3 minutes. Add the meat and keep warm.
7.
Season to taste and serve the soup garnished with coriander and mango slices.
