Jewish Duck Soup

Rinse the duck and rub it dry. Place in a large saucepan and cover with about 1.5 liters of water, season with salt and pepper and bring to a boil. Skim off the foam that forms. Finely slice the onions and also add turmeric and ginger powder with the whole garlic cloves. Cook the duck at a gentle simmer for about 1.5 hours. It is ready when a spit fork inserted into the legs can be easily pulled out repeatedly.

Remove the cooked duck from the cooking pot and cool a tiny bit.

Next, separate the leg from the breast. Remove the meat from the bones and cut into 1 cm pieces. Dice the skin to taste as well.

Mix flour with a little bit of water, add to the clear soup and simmer gently at moderate temperature for another 15 minutes. Then, using a blender, whisk the soup until creamy, seasoning and perhaps adding more seasoning. Divide the diced meat evenly into soup bowls and pour on the clear soup.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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