How to cook
The duck wings are washed, cleaned and boiled in salted water. Finely chop the vegetables. When the duck is cooked, remove the meat from the broth.
Add the vegetables and boil them until they're fully cooked. The wings are deboned and the meat is added along with the tagliatelle. The boiling process lasts 10 minutes.
The cooked soup is removed from the stove. Beat the yolk and yoghurt and pour a little of the soup with a ladle into the mixture, while stirring at all times, so that the egg does not lump up.
Pour the diluted thickener into the hot duck soup and stir. Sprinkle it with fresh parsley.
The duck wings and tagliatelle soup is ready.