How to make
Pour 7.5 cups of water over the cleaned and halved vegetables for the broth. If you use fresh duck drumsticks, boil them.
If you are going to prepare the soup with canned confit drumsticks, debone them and add the bones and two spoons of fat from the can itself to flavor the broth. Add a little salt and boil for 30-35 minutes or until the meat is ready - in case it is fresh.
Finely chop or grind the leeks, carrots (110 g) and 1/2 stalk of celery in a blender.
Stew them for 6 minutes in olive oil with a little salt and add the wine. Cook for 2-3 minutes until the alcohol evaporates and pour the strained broth.
Pour the pre-washed from the starch rice and boil it for 16 minutes or as long as the variety you use requires.
It is good to leave it slightly al dente, because it will continue to absorb liquid and soften even after removing the soup from the heat.
Finally, add the duck meat, which you have deboned and cut into small pieces.
Serve the duck soup hot, sprinkled with freshly chopped parsley and freshly squeezed lemon juice.
Enjoy your meal!
