How to make
Pour cold water, three tablespoons of olive oil and a little salt over the duck meat and place the pot on a medium heated hob. After the 30th minute of boiling, add the peeled and cut in half onions, parsnips, carrots, white radish, cabbage and celery. Add a little more salt and boil for another 30 minutes.
Remove the meat and finely chop it, then strain the broth. Add more water if it has evaporated a lot. Save two of the carrots and cut them into small pieces and if desired, do the same with the parsnips. Place the sliced carrot and meat back into the broth and add the spices, tomato sauce and juices from the two citrus fruits. Now is the time to add the butter or duck fat.
Pour the vermicelli noodles and boil them for 4-5 minutes or according to the time indicated on their package, then remove them from the heat.
For the thickener, beat the yolks with a little salt and yogurt.
Add two ladles of soup to them to equalize the temperatures and slowly pour the thickener into the pot.
Serve the duck soup hot with a slice of orange.
Enjoy!
