How to make
Wash the duck giblets and boil them along with the wings, legs, neck, 1 carrot, a slice of celery, the onion, black pepper peppercorns and salt. Once the meat is tender, take it out, remove the bones and chop it.
Strain the broth and return the meat to it. Once the soup boils again, add the rice or vermicelli. Boil for 10 minutes, remove from the heat and drop a knob of butter and chopped parsley in.
Thicken the soup with beaten eggs and yoghurt. Serve warm.
