Summary

Ingredients

• 2 leg (s) (duck legs without skin)
• 1 liter water
• 600 ml chicken broth
• 3 cm ginger, thinly sliced
• 1 carrot (s), sliced
• 1 onion (s), cut into thin rings
• 2 cloves garlic, crushed
• 1 teaspoon pepper, whole, black
• 3 tablespoon soy sauce
• 1 carrot (s), thinly sliced
• 1 leek, in fine strips
• 100 g mushrooms (Shiitak), sliced
• 30 g watercress
• salt
• pepper

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Instructions

1. Put the duck legs in a large saucepan with the water. Bring to the boil and skim off the rising foam from the surface. Add the stock, ginger, carrot, onion, leek, garlic, peppercorns and soy sauce. Reduce the heat and let the lid cook slightly for 1.5 hours with the lid not completely closed.
2. Remove the duck legs from the soup and set aside. When they have cooled a little, remove the meat from the bones and cut into thin strips. Remove all visible fat.
3. Pour the broth through a sieve. Use the back of a spoon to squeeze out the sieve residue and remove the soup vegetables. Skim off the fat from the broth.
4. Bring the broth to a boil in a clean saucepan. Add carrot and leek strips, duck and mushrooms. Reduce the heat and simmer gently for another 5 minutes, until the vegetables are just tender.
5. Add the watercress and simmer for another 2 minutes until the leaves crumble. Season the broth to taste and, if necessary, add soy sauce. Pour into preheated plates and serve immediately.