Cut the duck meat into pieces, halve the rib cage. Separate white and green parts of the leek. Tie them together. Shell the peas. Separately, remove the peel from the vegetables and rinse them, cut them into small pieces.
In a saucepan, mix all the duck pieces with the clove-laced onions, bay leaf, leek greens, celery, mushrooms, turnip and halved garlic bulb. Salt. Cover with cold water and bring to a leisurely boil, skimming often. After half an hour, hang the steamer insert in with the rest of the vegetables over the saucepan. Do another half hour. Filter cooking juices and skim off fat, season with pepper. Keep warm.
Arrange the duck pieces nicely, surrounding them with the steamed vegetables. Present the clear soup in a soup bowl. Bring to the table with a ladle.
This pot-au-feu goes well with coarse salt, pickles, pickled onions, boiled quail eggs and currant or cranberry jam.
– Country : France – Time : 01 h 30 min. – Cooking time : 1 h – Time to prepare : 30 min. : 30 min. – Difficulty : Complicated – Price : Medium
Our tip : Zucchini are tender in taste and therefore good for children.
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