see recipe 
Lemon Soup with Duck Meat and Orzo
Soups
50 minutes
for 4 portions
Easy
Ingredients:
- 2 duck breasts "Penelope"
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, coarsely chopped
- 2 celery stalks, coarsely chopped
- 3 cloves garlic, sliced
- 1.5 l chicken stock
- 150 g orzo pasta
- 100 g baby spinach
- 100 g frozen peas
- 3 eggs at room temperature
- juice of 2 lemons
- finely chopped celery leaves
- salt and black pepper to taste
Prepraration:
- Leave the duck fillets to room temperature for 30 minutes. Pat dry with a paper towel and cut in half lengthwise.
- Heat the olive oil in a pot and fry the onion, carrot and celery with a little salt. Add the garlic, stir and cook for half a minute. Then add the meat, pour in the stock, cover and cook for 30 minutes.
- Remove the duck breast from the pot, remove the skin and cut the meat into cubes.
- Pour the orzo into the pot, stir and cook for 5-6 minutes.
- Beat the eggs and lemon juice, temper with some of the stock, then pour into the pot.
- Return the meat back to the pot, season with salt, pepper and add the peas and spinach. Cook for 3-4 minutes and remove from the heat.
- Serve the soup sprinkled with finely chopped celery leaves and black pepper.
