Duck treats do not appear often on our tables. But if this happens, then usually it is a baked carcass in the oven. But today I want to suggest making an amazingly delicious soup with green lentils from duck.
Photo of the finished dish Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
If you have a duck at home, then one of the right decisions is to make soup out of it. Duck meat gives the broth a fragrant and bright taste. And the meat itself is very healthy. In order for the soup to turn out especially tasty, the duck must be prepared from fresh poultry. First, you need to remove all excess and a layer of fat from it. If you use frozen poultry, first defrost it in the refrigerator, and then at room temperature. I recommend boiling the soup from the second broth to make it less greasy.
The second no less useful and tasty ingredient in the soup is lentils. It comes in different varieties, but most often you can find red and green on store shelves. The earliest ripening is red, it will be soft after 15 minutes of boiling, so it does not need preliminary soaking. It is better to soak the green variety. This will shorten the cooking time. Usually, 3 hours of soaking is enough for the beans. Although, if time permits, you can leave it overnight. The liquid in which it was soaked is poured out, and the lentils are washed and put into the soup.
- Caloric content per 100 g - 48 kcal.
- Servings - 6
- Cooking time - 3-6 hours of soaking lentils, 1 hour 30 minutes for boiling soup
Ingredients:
- Duck - 400 g (any part of the bird can be used)
- Green lentils - 250 g
- Carrots - 1 pc.
- Onion - 1 pc.
- Garlic - 3 cloves
- Ground paprika - 1 tsp
- Bay leaf - 4 pcs.
- Allspice peas - 3 pcs.
- Greens - medium bunch
- Salt - 1 tsp or to taste
- Ground black pepper - 1/3 tsp or to taste
Cooking duck and green lentil soup
1. Sort out the lentils, removing all debris and stones from it. Rinse, place in a deep container and fill with clean water. Leave it to infuse for at least 3 hours. If you use red lentils, then it does not need this procedure, you can cook it right away.
2. Wash the duck, remove fat and skin. Cut into slices and dip in a cooking pot. Add the peeled and washed onion, allspice and peas, cover with water and put on fire.
3. After boiling, remove the resulting foam, reduce the temperature to a minimum and continue to cook the broth for about 40 minutes.
4. Transfer the lentils to a sieve and rinse again. Peel the carrots, wash and chop finely, or grate.
5. Send lentils and carrots to the pot to boil. Turn on a high heat, bring to a boil, reduce the heat, and simmer for 40 minutes. If you use a red bean, it will cook for about 15 minutes.
6. 5 minutes before cooking, season the soup with chopped herbs, garlic passed through a press, and bring to the desired taste with salt and pepper.
7. Boil the soup and remove the onion from the pot. she has already given up her taste.
8. Pour the first course into portioned plates and serve.
See also the video recipe on how to make Bulgarian lentil soup.
