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🍲 Creamy Duck and Mango Soup

835 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Thoroughly wash the duck legs.
  2. 2. Place the duck legs in a large pot.
  3. 3. Pour 1.5 liters of water over them.
  4. 4. Add 1/2 teaspoon of salt.
  5. 5. Bring the water to a boil.
  6. 6. Skim off the foam that rises to the surface with a spoon.
  7. 7. Clean the celery and the carrot.
  8. 8. Peel the vegetables.
  9. 9. Cut the celery and carrot into very small cubes.
  10. 10. Peel the onion.
  11. 11. Finely chop the onion.
  12. 12. Add the chopped onions, celery, and carrots to the pot.
  13. 13. Add bay leaves and peppercorns.
  14. 14. Simmer the duck legs gently over low heat for 40 to 45 minutes.
  15. 15. Clean and wash the spring onions.
  16. 16. Cut the spring onions into rings about 1 cm thick.
  17. 17. Peel the mango.
  18. 18. Cut the flesh away from the fibrous pit.
  19. 19. Cut the mango halves into 0.5 cm thick slices.
  20. 20. Set aside 8 nice slices for decoration.
  21. 21. Cut the remaining mango flesh into small cubes.
  22. 22. Peel the ginger and the garlic.
  23. 23. Finely chop the ginger and garlic.
  24. 24. Remove the duck legs from the broth.
  25. 25. Let the legs cool down for a moment.
  26. 26. Remove the skin from the legs.
  27. 27. Cut the meat into bite-sized pieces.
  28. 28. Strain the broth into a clean pot through a sieve.
  29. 29. Let the broth sit briefly so the fat rises to the top.
  30. 30. Skim off the fat with a ladle.
  31. 31. Heat 2 tablespoons of duck fat in a pot.
  32. 32. Sauté the chopped ginger and garlic briefly in it.
  33. 33. Add the mango cubes and spring onion rings.
  34. 34. Sauté the vegetables briefly.
  35. 35. Stir in the curry powder.
  36. 36. Slowly pour in the duck broth.
  37. 37. Simmer the soup over medium heat for 3 minutes.
  38. 38. Add the duck meat pieces to the soup.
  39. 39. Let the meat warm through in the soup.

Nutrition per serving