Duck bouillon with lye dumplings

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   For the bouillon, halve 1 onion. Fry the cut surfaces in a large pot. Add 2 l cold water. Wash the duck carcasses and put them into the pot. Clean or peel and wash the soup vegetables.

2. 2

   Set aside 1 carrot and a small piece of leek for the garnish. Cut the rest of the soup vegetables into large pieces and put them into the pot. Add 1 teaspoon of salt, bring to the boil, cover and simmer gently for about 2 hours, carefully skimming off the resulting foam.

3. 3

   For the dumplings, dice the pretzels finely. Pour the milk over them and let them steep for about 5 minutes. Peel and finely dice 1 onion. Heat the oil. Sauté the onion until transparent. Wash parsley and shake dry.

4. 4

   Finely chop the leaves. Knead into the bread mixture with eggs, flour and onion. Season well with salt and pepper. Form approx. 20 small dumplings from the mixture with moistened hands. Put them into plenty of boiling salted water and let them simmer for 4-5 minutes.

5. 5

   Lift out and allow to drain.

6. 6

   Pour bouillon through a sieve into a pot. Season to taste with salt and pepper. Dice the carrot and leek finely for the soup. Simmer in the bouillon for about 5 minutes. Wash and halve the tomatoes.

7. 7

   Remove the seeds with a tablespoon while removing the stem. Cut the flesh into small cubes. About 5 minutes before serving, warm the dumplings and diced tomatoes in the stock.