Mushroom soup with duck

Ingredients

• 50 g cooked chickpeas
• 400 ml chicken broth
• 150 g pieces of boiled duck fillet
• 80 ml soy sauce
• 400 g oyster mushroom
• 1 tsp soft raisins per serving
• 1 tsp demi-glace sauce per serving
• a pinch each of smoked paprika and curry powder
• 4 eggs for fried eggs

Cooking

Step 1

Deep fry the chickpeas until golden brown.

Step 2

Cut oyster mushrooms into thin strips

Step 3

Bring the chicken broth to a boil, add the 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). Put out the chickpeas.

Step 5

In a skillet 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.