- duck - 1 piece
- leeks - 1/2 Pieces
- onions - 1/2 Pieces
- Carrot - 2 pieces
- Shallots - 1 piece
- Tomato - 1 Piece
- white wine - 200 Grams
- For soup: duck broth - 500 milliliters
- rice noodles - 200 Grams
- mushrooms krimini - 4-5 pieces
- Shiitake mushrooms - 7 Grams
- of mushrooms - 15 Grams
- pasta chili - 1 st. a spoon
- nyok mam - 1 st. a spoon
- green onions - 10 Grams
- cilantro - - To taste
1. Remove the skin from the duck and chop it into parts 2. Place the chopped duck along with the giblets in the saucepan and cook in the oven at a temperature of 200 degrees until it becomes bloated. 3. Cut the carrots and onions. 4. Add chopped vegetables to the saucepan and wait until they brown. 5. Fade the fat and add the ingredients to the pan. Sprinkle the duck with wine. Use the remnants of wine to remove the remaining fat from the saucepan by dissolving the caramelized fat with wine. Pour it into a saucepan. Add water, the water must cover the duck. Add greens, peppers and tomatoes. Bring to a boil and cook over a low heat for 2 hours, often taking off the foam with a noise. 6. Set aside the duck meat and strain the broth. 7. Lightly crush krimini mushrooms in butter. Add the rice noodles and mushrooms to the broth and cook until done. Season the broth with chilli paste and nyok mam. Separate duck meat from bones and place in a bowl. Put the noodles and mushrooms over the meat. Add the cilantro and pour the broth. Decorate with green onions. Soup in the oriental is ready for serving.
Servings: 5