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Duck Soup with Carrots and Potatoes
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Ingredients
- Cleaned duck, jointed1 duck (2.5 kg)
- Potatoes, cubed2 medium
- Carrots, sliced2
- Onion, chopped1 large
- Whole onion for boiling1
- Whole spices: bay leaf, cardamom, mastic, cinnamon stick2 leaves + 4 pods + 1 piece + 1 stick
- Ghee or butter1 tbsp
- Orzo or vermicelli (optional)½ cup
- Salt and black pepperto taste
Allergens (inferred from ingredient names): cereals_gluten, milk
Nutrition per serving (modelled estimate, not measured): kcal 420, protein 24, fat 30, carbs 14, fiber 2, sugar 3
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Chef Teta. Additional recipes (chapter 7), rewritten from chefteta.com and credited; licence to be confirmed by the founder