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🍽️ Spicy Duck Soup with Chickpeas

636 kcal · 30 min · 4 servings

Ingredients

• 2 duck legs
• salt
• 100 g celeriac
• 1 carrot
• 1 onion
• 2 bay leaves
• 0.5 tsp black peppercorns
• 2 garlic cloves
• 40 g ginger
• 2 spring onions
• 100 g cooked rice
• 2 tbsp germ oil
• 2 tsp green curry paste
• 1 tsp soy sauce
• coriander leaves (1 tbsp finely chopped each)
• coriander leaves (1 tbsp finely chopped each)
• 120 g chickpeas (jar)
• 2 tbsp butter
• salt
• pepper (from the mill)
• basil (for garnishing)

Instructions

1. 1. Rinse the duck legs under running water.
2. 2. Place the legs in a large pot.
3. 3. Pour in 1.5 liters of water and a quarter teaspoon of salt.
4. 4. Bring the liquid to a boil.
5. 5. Skim off the rising foam with a spoon.
6. 6. Peel the celery root and the carrots.
7. 7. Cut the root vegetables into small cubes.
8. 8. Peel the onion.
9. 9. Cut the onion into small pieces as well.
10. 10. Add the cut vegetables to the duck legs.
11. 11. Add the bay leaves and peppercorns.
12. 12. Let the soup simmer gently for 40 minutes with the lid on.
13. 13. Remove the duck legs from the broth.
14. 14. Let the legs cool down briefly.
15. 15. Remove the skin from the legs.
16. 16. Carefully separate the meat from the bones.
17. 17. Cut the meat into small pieces.
18. 18. Set the meat aside.
19. 19. Strain the broth through a fine sieve into a clean pot.
20. 20. Remove the fat from the surface if present.
21. 21. Drain the chickpeas in a sieve.
22. 22. Pat the chickpeas dry with kitchen paper.
23. 23. Heat some butter in a pan.
24. 24. Fry the chickpeas until golden brown.
25. 25. Remove the chickpeas from the pan.
26. 26. Place them on a plate lined with kitchen paper.
27. 27. Season the chickpeas lightly with salt and pepper.
28. 28. Peel the garlic clove.
29. 29. Peel the piece of ginger.
30. 30. Chop the garlic and ginger very finely.
31. 31. Trim the spring onions.
32. 32. Wash the spring onions thoroughly.
33. 33. Cut the spring onions into thin rings.
34. 34. Heat the oil in a pot.
35. 35. Fry the garlic, ginger, and spring onions.
36. 36. Stir in the curry paste.
37. 37. Pour in the prepared duck broth.
38. 38. Let the soup simmer for about 5 minutes with the lid on.
39. 39. Add the duck meat and the pre-cooked rice.
40. 40. Warm everything through.
41. 41. Season the soup with salt and soy sauce.
42. 42. Stir in the fresh herbs.
43. 43. Divide the hot soup among small bowls.
44. 44. Place a few fresh basil leaves on top.
45. 45. Serve the bowls topped with the roasted chickpeas.

Nutrition per serving

• kcal: 636
• Protein: 30 g · Fett/Fat: 43 g · Carbs: 31 g