Duck Broth with Parsley Gnocchi

Fry the duck bones in oil until golden brown, continue to fry half of the diced vegetables, pour in the soup, add the spices without salt. Open and simmer for about 2 1/2 hours. Strain through a fine sieve, cool and degrease. Pass the rest of the vegetables with the meat through the large disc of the meat grinder, mix with 8 egg whites, add to the cold soup and stir well. Slowly, stirring almost continuously, bring to a boil, pull saucepan to one side and steep for an hour at low temperature (do not make). Pass the soup through a fine dish, degrease with a paper napkin and season to taste.

For the parsley dumplings, cream butter and egg. Stir in semolina and add parsley. Form small dumplings with a tablespoon and steep in boiling water for about 10 minutes.

Quench with a little bit of cold water and let them stand for another 10 minutes.

Serve: Bring soup to boiling point, fill into preheated cups or plates. Fill with parsley dumplings. Place fresh parsley leaves on the saucer or the edge of the plate.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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