Antenoash

To make the antenoash, place the duck giblets and bails with root vegetables, leeks, chicken soup cubes and peppercorns in cold water, bring to a boil and simmer until tender, about 3/4 hour. Strain soup and have ready. Allow the duck giblets and root vegetables to cool.

In the meantime, heat the fat, prepare a light roux with flour, pour in about 200 ml of the strained soup and whipping cream, boil down the liquid to a creamy consistency and strain through a pointed sieve. Meanwhile, boil peas in salted water, strain and set aside. Depending on your preference, chop a larger or smaller portion of the root vegetables, remove duck meat from the bones as much as possible and chop as well.

Shortly before serving, warm the meat and vegetables again briefly in the sauce, season with nutmeg and salt and arrange everything on a deep platter. Sprinkle with finely chopped parsley and grated lemon zest and serve the antenoash with ribbon noodles.

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