Soups

Duck Puree Soup


Ingredients for Duck Puree Soup

  1. Duck - 600-800 grams to taste
  2. Onion 1 piece
  3. Fresh carrot 1 piece
  4. Potato (medium size) 3 tubers
  5. Milk 2 cups
  6. 2 eggs
  7. Drinking water 1-1.5 liters
  • Main Ingredients
  • Serving 6 servings
  • World Cuisine

Inventory:

Tablespoon, Measuring cup, Blender or strainer, Cutting board, Sharp knife, Frying pan, Grater, Bowl, Casserole, Cooker

Making duck soup puree:

Step 1: Prepare the ingredients.

Wash onions, carrots and potatoes thoroughly, then peel them, rinse again under running water. Then chop the potatoes into medium cubes, chop the onions into small cubes, and grate the carrots on a medium grater. Put all the ingredients in different dishes.

Step 2: Prepare the duck.

Wash the duck carcass under water, then boil over medium heat in slightly salted water until tender. Then remove from pan and let cool slightly. Now separate the flesh of the duck from the bones and cut it with medium straw. Pour half of the remaining broth into another pan, and in this place ½ fillet of duck and bring to a boil over medium heat. The bird is boiled, the pulp is separated from the bones. Wipe the second part of the duck pulp through a sieve or pass through a meat grinder.

Step 3: Cooking the Soup.

Preheat the pan, add sunflower oil, then add the onion, fry it until a clear color appears, stir constantly with a wooden spatula, then throw in the grated carrots and fry for another 5 minutes. Put the pan with duck duck broth on a fire and bring to a boil, then fire reduce to medium and toss the chopped potatoes, cook until the potatoes are half-cooked, then toss the fried onions and carrots. When the vegetables are ready, take them out of the soup, cool slightly and chop until pureed in a blender or rub through a sieve. Transfer the finished mashed potatoes back to the broth, add the duck meat, passed through the meat grinder. Add salt, seasoning for the duck and ground black pepper at your discretion. Boil the mashed potatoes until cooked.

Step 4: Cooking the Season.

Lezon is a liquid mixture made from milk and chicken eggs. In a separate container, mix milk with eggs, mix, bring to a homogeneous mass, then slightly salt.

Step 5: Serve the duck puree soup.

Pour the prepared duck puree soup into portioned plates, add duck meat, cut into strips, season with a lezon. As a decoration, you can use sprigs of parsley or any other greens. Serve hot in combination with black or white bread croutons, which are best served in a separate bowl. Good appetite!

Recipe Tips:

- - If you do not immediately serve the duck soup puree to the table, you should leave it in a steam bath so that it does not cool down, but does not boil anymore.

- - If you wish, you can replace or add some ingredients of the dish. It all depends on your personal taste. The main ingredient in this recipe is only duck, so feel free to experiment.

- - You can replace the lezon with mayonnaise mixed with herbs and garlic or sour cream.