How to cook
Prepare a nice concentrated broth from the peeled and halved onion, three cloves of garlic, one stalk of celery, parsnips, most of the parsley and two large carrots.
Add the duck fat and a little salt to them. Boil over medium heat for 35-40 minutes.
If you're using fresh duck legs, boil them in the broth until they are completely cooked. Take them out, debone them and strain them from the liquid.
Finely chop the remaining vegetables. I prefer to grind the onions, celery and tomatoes and cut the carrots into small cubes.
Fry them in oil, until they soften, with a little salt.
Pour the broth and top up with water, if necessary. Add the deboned and finely chopped duck legs, chopped parsley, rosemary and black pepper and boil everything together for 15 minutes. If you like the soup with added rice, add it to cook during this time and if you like it with noodles, add them only at the end, because they cook quickly.
Remove the soup from the heat and allow it to cool slightly.
Beat the yolks with a little salt and yogurt. Add two or three ladles of broth to them to even out the temperatures. Return the mixture into the duck soup and season it (if necessary) with more salt, black pepper, parsley or chopped fresh spring onion stalks.
Serve the duck leg soup hot to warm up your body and soul.
Enjoy your meal!