How to make
Put the duck breasts to boil in 8 1/3 cups (2 L) water. Then strain the broth and separate the meat from the bones.
Put the meat and broth to boil again, add the cleaned and chopped vegetables.
Leave to simmer for 30 min. and season with salt and black pepper.
Remove from the stove and thicken with the beaten egg and the sour cream. Stir with the chopped parsley and serve in bowls.
