Kompas.com – Iftar with a soup dish can make the body fresher. Duck soup with savory sauce can be the right choice.
The spices that seep into the duck meat make it even more delicious. This dish is also suitable to be eaten with family when breaking the fast.
Follow the way to cook duck soup for the meal and iftar menu from the book “116 SOP, Soto, & Vegetable Recipes“(2014) by Lilly T. Erwin published by Gramedia Pustaka Utama.
Also read:
Material:
- 1 young duck (700 grams), cut 10 parts
- 1 tablespoon of lime juice
- 1 liter of water
- 150 grams of carrots, sliced according to taste
- 50 grams of Kapri
- 2 tablespoons of leeks, finely sliced
- 2 celery stems, conclude
- 2 tablespoons of cooking oil
Ground spices:
- 3 tablespoons of onion, sliced
- 1 tablespoon garlic, sliced
- 1 teaspoon black pepper
- 1 teaspoon ginger, sliced
- ½ teaspoon nutmeg
- 1 tablespoon salt
- 3 cloves
- 1 fresh tomato, cut
- Coat the duck with lime juice and let stand for 30 minutes.
- Heat the oil, saute the spices until fragrant.
- Add the pieces of duck, stir until wrapped in seasoning and half cooked.
- Add water, add carrots, peas, celery, and leeks.
- Cook until the duck is tender and the sauce is absorbed, remove and serve.
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