Warm duck kaldoun

Last Updated on December 2, 2024

Duck kaldoun cooked from duck offal, duck leg, root and frozen Vegetable Recipes, garlic, spices… broth thickened with roux, suitable for example as part of the festive menu on St. Martin’s Day.

Ingredients:

250 g of duck giblets and bones

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1 pk bio duck leg 1 pc bio onions 1 pc organic parsley 3 pcs strips of organic garlic 3 pcs bio carrots 1/2 pcs bio celery 1 tbsp bio plain flour 1 tbsp organic butter frozen Vegetable Recipes (peas, cauliflower, etc.) organic allspice tr> bio bay leaf broad noodles bio pepper salt

Procedure:

Make a broth from the thigh, offal, bones, carrots, parsley, celery, onion, garlic and spices and let it simmer for at least 3 hours, gradually collecting the dark foam.

In another pot, prepare a light roux from butter and flour, which we pour over the strained broth.

Add the diced meat, diced Vegetable Recipes and frozen Vegetable Recipes.

Serve the soup with cooked wide noodles, meat and Vegetable Recipes nice and hot.

Note:

Recipe for article: Warm up on St. Martin’s Day with a fabulous festive menu