Duck soup
Description
A hearty first course. This homemade, filling soup made with seared Muscovy duck legs and fresh vegetables is perfect for cold weather and will warm up the whole family after a long walk. Wash the duck legs, dry them with a towel, and sear in a hot pan with oil for 4 minutes on each side. Then thinly slice some meat from the thigh part of each leg and set aside. Pour water into a large pot and add broth cubes. When the water comes to a boil, add the duck legs, the sliced meat, salt, and pepper. Simmer over low heat for about 15 minutes. Then prepare the vegetables—rinse them thoroughly. Peel the carrots and ginger. Slice the carrots and celery, finely chop the red pepper and green onions, halve the asparagus, and grate the ginger. Add all the vegetables to the pot along with soy sauce. Bring to a boil, then simmer for about 10 minutes over low heat. Serve in deep bowls, placing one duck leg with sliced meat into each portion.