Ingredients

The following ingredients have 4 Servings
  • 4 duck legs
  • 1 onion (chopped)
  • 0.667 cup Celeriac (celery root)
  • 1 carrot (diced)
  • 2 bay leaves
  • 0.5 tsp peppercorns
  • 1.5 inches fresh ginger (peeled and grated)
  • 2 garlic cloves (finely chopped)
  • 1 Mango (peeled, 8 slices to garnish, remainder finely chopped)
  • 2 scallions (cut into rings)
  • 1 tsp Curry powder
  • 4 sprigs cilantro (roughly chopped)

Instruction

  • Put the duck legs in a pan with 1.5 l/3 pints water and 1/2 tsp salt and bring to a boil.
  • Add the onion, celery root, carrot, bay leaves and peppercorns to the pan. Simmer for 40-45 minutes, removing the scum as it rises to the surface.
  • Strain the broth into a bowl and let cool. As soon the fat has risen to the top, scoop it off with a ladle and reserve.
  • Let the cooked duck legs cool and remove the skin. Cut the meat from the bone and chop into bite-size pieces.
  • Heat 2 tbsp reserved duck fat in a pan and gently fry the ginger and garlic with the chopped mango and the spring onions. Stir in the curry powder and slowly pour in the broth.
  • Simmer on a medium heat for 3 minutes. Add the meat and keep warm.
  • Season to taste and serve the soup garnished with coriander and mango slices.