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DUCK SOUP AND LIVER DUMPLINGS




Source of Recipe


the web


List of Ingredients




Necks, hearts and gizzards of 10 ducks
1 medium onion
3 stalks celery
10 baby carrots
1 large bay leaf
Salt and pepper to taste
1 1/2 cups noodles
1 cup duck liver puree
1 egg
1/2 teaspoon salt
Dash of pepper
1/4 teaspoon nutmeg
1 cup of flour


Recipe



To make the soup stock, cook the necks, hearts and gizzards, which have been cut into bite-size pieces; onion; celery; carrots; bay leaf; and salt and pepper in water for about 2 hours. When the necks, hearts and gizzards are done, remove the celery, carrots, onion and bay leaf. Add noodles. Cook for about 10 minutes, and add dumplings a small teaspoon at a time. When they rise to the top of the soup, the dumplings are done.

To make dumplings: Put liver in a blender and puree. Mix in the egg, salt, pepper, nutmeg and flour. It should not be a thick dumpling.

Cook's note: Chicken can be substituted for the duck.