Duck goulash soup

Sprinkle the duck legs with salt and pepper. Heat 1 tsp of the oil in a heavy-based non-stick frying pan, add the duck legs and brown on both sides. Remove from the pan and set aside. Add the wine and boil for 5 minutes or until it is reduced by about half. Remove from the heat and reserve.

Heat the remaining oil in a large saucepan. Add the onions and garlic, and sauté for 5 minutes or until the onions are softened. Add the red and green peppers, carrot and celeriac, and cook for 5 more minutes. Stir in the paprika and caraway seeds, and cook for a minute or two, then add the flour and stir to coat the vegetables. Cook, stirring, for 2–3 minutes.

Add the bay leaf, chicken stock, reserved wine mixture, tomatoes, dried and fresh mushrooms, cayenne pepper and parsley. Stir well to mix. Add the duck legs. Bring to the boil, then reduce the heat to low, cover and simmer for about 1 hour or until the duck is tender.

Remove the duck legs from the soup. Take the meat off the bones in large shreds. Return the meat to the soup. Check the seasoning.

Ladle the soup into bowls. Garnish each with a spoonful of soured cream or yogurt and some parsley.