Duck Soup with crunchy skins

Ingredients for Duck Soup with crunchy skins

Instructions for Duck Soup with crunchy skins

To prepare the Duck Soup with crunchy skins recipe, please follow these instructions:

Calves Fund: The 2 kg kalveben (preferably from the back) are dried in a 150-degree warm oven for 20 minutes. They will then be put in a large saucepan and pour over with 3-4 litres of cold water. Let it boil up, foam carefully and let the Fund Cook 4-8 hours, depending on how much meat there sitting on the legs. Foam regularly. 2:30 minutes before Cook's time limit, add ¼ celery, 1 carrot, ½ leek, 1 onion and 1 teaspoon. coriander. The Fund is filtered and boiled into ¾ or to the appropriate flavor.

Slice the breast and thighs from the second, take the skin of the duck. Brown Andean bent in a 180 degree warm oven for 30 minutes. Then put it in a pan and add the calves Fund, vegetables cut into cubes. Let it cook low for 3 hours. Remember to lather. Add a little water during boiling. Sieve the soup through a cloth or a fine sieve.

The duck skin cut into small cubes, which are fried crisp in a little oil on the forehead.

Duck breasts cooked 15 minutes by the siede soup. They will then be taken up and rests obscured. You can also cut the raw duck breasts into narrow strips and pochere them in the soup for about 1 minute. You also use lårkødet, it must have 4 times as long.

When the duck breasts have rested, they cut into strips. The juice coming by knockout, beat in the soup at the same time as the butter when the soup is taken from the heat. Add then air-dried truffle and carved Goose liver and finally the crisp Andean cheek.

Tips:
Trøflerne may be replaced with a little wild mushrooms as wood ears, black trompethat or Chanterelle.