Duck soup with mushrooms
8 servings
120 minutes
Duck soup with mushrooms is a refined dish of European cuisine, embodying the harmony of rich broth and aromatic forest mushrooms. Historically, duck dishes were valued for their rich flavor and nutrition, and the combination with mushrooms gives the soup a special depth. The base is a strong broth made from duck and fragrant onion, then complemented by sautéed mushrooms, ginger, and pepper. The finished soup surprises with the balance of tender duck meat, earthy mushroom tones, and a hint of spice. It is perfect as a warming lunch in cool weather and pairs harmoniously with fresh bread or greens. This soup is a true gastronomic delight that can impress even discerning gourmets.
1
Place duck bones and fillet in a deep pot. Fill with water. Bring to a boil. REMOVE ALL FOAM! You may need to do this several times. Reduce heat, add a whole, peeled onion. Simmer for about an hour. Add salt.
- Duck bones: 1 kg
- Duck breast fillet: 1 piece
- Onion: 1 head
- Salt: to taste
2
Thaw the mushrooms, wash them, and slice. Sauté in olive oil for 3-4 minutes. Remove from heat and set aside.
- Frozen forest mushrooms: 70 g
- Oyster mushrooms: 50 g
- Olive oil: 1 teaspoon
3
After an hour of boiling, remove the onion, duck bones, and fillet from the pot. Discard the onion and bones, and slice the fillet into thin slices or cubes (as desired). Strain the broth through a fine sieve into a clean pot. Place it back on the heat, add ginger, pepper, and fried mushrooms. Keep on low heat for 2-3 minutes, remove from heat, cover with a lid, and let it steep for a while.
- Ground ginger: pinch
- Ground black pepper: to taste
- Frozen forest mushrooms: 70 g