Asian duck soup

Ingredients for 6 servings:

• 2 legs (duck thighs without skin)
• 1 liter of water
• 600 ml chicken broth
• 3 cm ginger, thinly sliced
• 1 carrot(s), sliced
• 1 onion(s), cut into fine rings
• 2 cloves garlic, crushed
• 1 tsp black pepper, whole
• 3 tbsp soy sauce
• 1 carrot(s), cut into fine strips
• 1 stalk(s) leek, cut into fine strips
• 100 g mushrooms (shiitak), sliced
• 30 g watercress
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Place the duck legs and water in a large pot. Bring to a boil and skim any foam from the surface. Add the stock, ginger, carrot, onion, leek, garlic, peppercorns, and soy sauce. Reduce the heat and simmer gently with the lid partially closed for 1.5 hours. Remove the duck legs from the soup and set aside. Once slightly cooled, remove the meat from the bones and cut into thin strips. Discard any visible fat. Pour the stock through a sieve, using the back of a spoon to press out any excess liquid and discard the vegetables. Skim the fat from the stock. Bring the stock to a boil in a clean pot. Add the carrot and leek strips, duck meat, and mushrooms. Reduce the heat and simmer gently for another 5 minutes, until the vegetables are just tender. Add the watercress and simmer for another 2 minutes, until the leaves begin to break down. Season the broth to taste and add more soy sauce if desired. Ladle into warmed bowls and serve immediately.