Duck-Tomato-Soup

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Monika cooks today: Duck-Tomato-Soup

Preparation: 15 Minutes
Cooking time: 60 Minutes
Total time: 75 Minutes

Category: Lunch recipes, meat dishes, soups & stews

Recipe rating:
4von5

Duck-Tomato-Soup © Monika Cartwright
Duck-Tomato-Soup © Monika Cartwright

Ingredients for 2 servings:

  • 1 duck leg (about 300 grams)
  • 1 tablespoon of vegetable oil
  • 250 grams of chopped tomatoes
  • 250 milliliters of vegetable stock
  • 1 clove of garlic
  • Salt
  • Black pepper, freshly ground
  • 1 teaspoon paprika powder
  • ½ teaspoon of chilli powder
  • 2 sprigs of thyme
  • 2 sprigs of rosemary
  • 2 sprigs of basil
  • 100 grams of risoni noodles



Preparation:

Wash duck leg, pat dry with paper towels, then loosen the meat from the bones using a sharp knife and cut into strips.

Heat up a pan adding 1 tablespoon of oil and sear duck meat from all sides. Pour in tomatoes and vegetable stock, bring to a boil and let simmer over low heat and covered with a lid for about 45 minutes.

Peel garlic and chop finely. Wash herbs, shake dry, pluck leaves and chop finely. Stir garlic and herbs into the soup and season with salt, pepper, paprika and chilipowder. Stir in risoni noodles and let simmer the soup for another 15 minutes. Serve garnished with basil and thyme leaves.

Enjoy your Meal!

Recipe Summary:

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