Duck giblet soup with stuffed wings
6 servings
60 minutes
Duck offal soup with stuffed wings is a culinary heritage of Russian cuisine infused with the aromas of a village hearth. It combines hearty broth, tender duck offal, and chicken wings stuffed with an exquisite meat mix with ginger. The rich flavor of the soup unfolds thanks to the blend of spices and caramelized vegetables, while egg noodles add a cozy texture to the dish. This soup warms on cold days and is served garnished with fresh green onions, adding a touch of freshness. The secret to its unique taste lies in the skillfully prepared stuffed wings that give the dish special richness. It is suitable for family gatherings as well as for those seeking authentic gastronomic experiences.
1
Boil 3 liters of water in a pot, add salt, bay leaf, and duck entrails, and cook until the entrails are ready.
- Duck giblets: 200 g
- Bay leaf: 1 piece
2
Cut the onion and 1 carrot into strips, crush the garlic (1 clove). Heat a small amount of vegetable oil in a pan and sauté the onion and carrot with garlic until golden, add 1 tablespoon of soy sauce, black pepper, and fry for another minute. Remove from heat.
- White onion: 2 heads
- Carrot: 2 pieces
- Garlic: 3 cloves
- Soy sauce: 2 tablespoons
- Ground black pepper: pinch
3
Remove the duck entrails from the broth and let them cool. Keep the broth on low heat.
4
Remove the thin tip of the chicken wings, carefully cut out the bone, and separate the meat from the skin. Chop the wing meat, duck entrails, garlic, and carrot in a blender, add ginger paste (or grated ginger), black pepper, egg, finely chopped Chinese cabbage, and mix well. Stuff the chicken wing skin with the prepared filling. Heat vegetable oil in a pan and fry the wings on both sides until cooked, seasoning with salt and pepper during the process.
- Chicken wings: 4 pieces
- Garlic: 3 cloves
- Carrot: 2 pieces
- Grated ginger: 1 teaspoon
- Ground black pepper: pinch
- Chicken egg: 1 piece
- Chinese cabbage: 3 stems
5
Add previously fried onions and carrots to the broth, add noodles and soy sauce (1 tablespoon), and cook until semi-done. Then cut the chicken wings into several pieces and add them to the soup, cooking until the noodles are ready. When serving, sprinkle the soup with chopped green onions.
- White onion: 2 heads
- Carrot: 2 pieces
- Egg noodles: 100 g
- Soy sauce: 2 tablespoons
- Chicken wings: 4 pieces
- Green onions: 2 stems