How to make
Pour plenty of water over the pre-washed duck wings, the peeled and halved carrot, parsnip, 2 stalks of celery, half of a spring onion, parsley and coriander. Add the black pepper and boil for 1 hour over medium heat.
Take out the duck meat, debone it and cut it and strain the broth. From the vegetables in it, keep only the carrots and parsnips, which you need to cut into small cubes.
In a blender, blend the remaining onion, garlic and the third stalk of celery. Fry them in a little oil. Don't use a lot of fat, because the duck broth from boiling the wings becomes quite greasy from the separated duck fat.
But it is a healthy and pure fat, which also gives an amazing taste to duck soup.
Add the tomato sauce to the fried blended vegetables and pour the broth. It is best that it is at least 2.5-3 liters, but if it has been reduced during boiling, dilute it with a little water and add the vegetable seasoning and as much salt as you like.
When it starts boiling, add the chopped vegetables and meat and after 10 minutes the large cooked beans, mint and the remaining parsley and coriander - chopped.
Boil for another 10-15 minutes, remove it from the heat and allow the temperature to drop slightly.
For the thickener, beat the two yolks with a little water, salt and vinegar. Put two or three ladles of broth to temper it and pour the mixture back into the soup in a thin stream.
Stir well and serve it hot.
Enjoy this fragrant and delicious soup with duck meat and beans!
