Clear Duck Soup with Herb Rolls

For the clear duck soup with herb rolls, first clean soup vegetables, wash leek and celery. Peel and grate the ginger. Cut the duck meat into small cubes and mince together with the soup vegetables, leek and celery. Mix with spices, herbs and egg white.

Slowly boil the duck mince with the stock, stirring, and let it simmer at low temperature for about 60 minutes without stirring.

Mix milk, flour, eggs and salt into a dough, let it rest for a short time and bake pancakes with a little fat.

Puree chicken, herbs and whipped cream to a fine farce and season with salt and pepper. Spread on the pancakes, roll up tightly and wrap in aluminum foil (it is best to grease a little beforehand). Cook in hot water for 6-10 minutes. Then unwrap and cut into bite-sized slices.

Strain the soup and boil again. Serve clear duck soup with herb rolls.

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