Duck soup with shiitake mushrooms and vegetables

Ingredients for 2 servings:

• 500 g duck bones
• 400 g water
• 6 g chicken broth (strong bouillon)
• ½ carrot(s)
• 1 stalk(s) leek, green part only
• 10 g ginger, fresh or frozen
• 1 tbsp glutamate (Aji-No-Moto), optional
• 4 large shiitake mushrooms, dried
• 100 g water
• 2 g chicken broth (strong bouillon)
• 8 cauliflower florets
• ½ carrot(s)
• 200 g duck meat (e.g. leftovers from a Peking duck)
• 2 tbsp sesame oil, light
• 2 tbsp celery leaves, fresh or frozen
• e.g. chili flakes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

An exotic clear soup with roasted duck pieces. Recipe from Bali, Indonesia.

Trim the meat from the leftover duck and set aside. Chop the bones with a cleaver. Wash and peel one carrot, and coarsely grate half of it. Halve the other half lengthwise and slice into approximately 3 mm thick slices. Wash the leek and cut the green leaves crosswise into approximately 5 cm long pieces. Wash and peel the fresh ginger, cut into thin slices, and chop them into pieces with a cleaver. Weigh the frozen goods and thaw them. Bring the water to a boil, dissolve the chicken stock (and optionally the aji no moto) in it. Add the duck bones along with the grated carrots, leek leaves, and ginger, and simmer for 45 minutes. Meanwhile, bring the water for the mushrooms to a boil, dissolve the chicken stock in it, and pour the stock over the mushrooms. Soak for 30 minutes, then strain the stock and add it to the bone broth. Cut the mushroom caps into thumbnail-sized pieces and add the stems to the broth. Cut the cauliflower florets, leaving about 1 cm of stem at the edge, and separate them into smaller florets. Strain the duck broth through a clean tea towel and reserve the liquid. Return the broth to the pot and discard the strained liquid. Add the carrot slices, mushrooms, cauliflower florets, and duck meat and simmer for 5 minutes. Season the broth with salt and pepper. Ladle into serving bowls, garnish, and serve warm.