Mushroom soup with duck
Ingredients
Servings 4- cooked chickpeas 50 g
- chicken broth 400 ml
- pieces of boiled duck fillet 150 g
- soy sauce 80 g
- oyster mushroom 400 g
- soft raisins per serving 1 tbsp. l.
- demi-glace sauce per serving 1 tsp.
- a pinch each of smoked paprika and curry powder
- egg for fried eggs 4 pcs.
Cooking
Step 1
Deep fry chickpeas until golden brown.
Step 2
Cut oyster mushrooms into thin strips.
Step 3
Bring chicken broth to a boil, add pieces of stewed duck fillet, soy sauce and oyster mushrooms. Bring to a boil again and remove from heat.
Step 4
Pour the broth with duck and mushrooms on plates, put 1 tsp in each. soft raisins, pour 1 tsp. demi-glace sauce, sprinkle with smoked paprika and curry powder (a pinch each). Post chickpeas.
Step 5
In a frying pan in vegetable oil, quickly fry the fried eggs from 4 eggs so that the yolk remains liquid. Salt, put in soup, sprinkle with sesame seeds and serve.