How to make
The duck gizzards are boiled in plenty of water along with the green part of a leek stalk, half an onion and one spoon of parsley - maybe a whole stalk without being chopped. When the gizzards soften well, remove them with a slotted spoon, cut them into small pieces and strain the broth.
The other half of the onion and leek are grinded with the celery into puree. The carrots are finely chopped and everything is fried in oil with a pinch of salt. Add a spoonful of parsley and rosemary to release its aroma.
Pour the broth and freshly squeezed citrus juices and boil them over medium heat for 30 minutes.
Add more liquid, if necessary.
Pour the noodles and cook them until they're ready or according to the instructions on the package. Add as much salt as you like, if necessary and if desired, melt a little butter inside, if you have duck fat - even better. If you want the duck soup to be lighter, don't add more fat.
Pull it away from the heat and wait a few minutes (just so I do not wait, I usually add a glass of water, because the broth is already quite consistent) and so logically the temperature immediately drops.
Thicken with the egg yolk, beaten with sour cream and a pinch of salt and make sure to temper the thickener with two or three ladles of broth and then pour it into the soup.
Serve the Duck Gizzard Soup hot and sprinkled with the remaining parsley.
Enjoy your meal!
