Duck soup with rice

Ingredients for 2 servings:

• 1 serving of duck giblets (stomach, heart, wings, neck, and skin), no liver
• ½ liter of water
• ½ tsp salt
• ½ tsp broth, granulated
• 1 large carrot(s), finely chopped
• 1 small parsley root(s), finely chopped
• ¼ stalk(s) leek or 1 spring onion, cut into fine strips
• 80 g rice
• Parsley, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

from duck giblets, leftovers

Wash the giblets, neck, skin, and wings and cook in a steamer with about 1/2 liter of water, salt, and granulated stock for about 30 minutes, then allow to evaporate slowly. Remove everything from the stock and strain if necessary. Add the rice and the finely chopped carrot, parsley root, and spring onion to the soup and simmer gently for 20 minutes. Depending on the desired consistency, add a little more water if necessary. Meanwhile, remove the meat from the bones (neck and wings) and chop into small pieces, and cut the stomach and heart into very thin slices. Finally, return the meat and giblets to the soup, season to taste, and garnish with finely chopped parsley.