In the kitchen with MyTrela

Duck broth with ginger, wood ear mushrooms and sauerkraut

Broth made from weighed edible duck portions, vegetables and prepared wood ear mushrooms is served with herbs and sauerkraut.

1 serving

Duck broth with ginger, wood ear mushrooms and sauerkraut — AI-generated illustration for MyTrela. Serving suggestion.
AI-generated illustration for MyTrela. Serving suggestion.

Ingredients

Ingredients cover the entire recipe for 1 serving. Weigh duck meat raw without bones or skin, vegetables after cleaning, and mushrooms dry. The new 900 g of water comprises 300 g for preparing mushrooms and 600 g for the broth.

  • Duck breast110 g110 g raw breast meat without bones or skin.
  • Duck leg60 g60 g raw thigh meat without bones or skin; a new explicit edible weight basis.
  • Ginger root14 g14 g after peeling.
  • Carrot50 g50 g after peeling.
  • Parsley root40 g40 g after peeling.
  • Red onion45 g45 g after peeling.
  • Dried ancho chilli3 g
  • Coriander leaves5 g
  • Dried wood ear mushrooms10 g10 g dried mushrooms before preparation according to the package.
  • Salt2 g
  • Black pepper2 g
  • Red chilli pepper5 g
  • Parsley leaves12 g
  • Spring onion9 g
  • Sauerkraut55 g55 g cabbage after draining; the juice is not added to the broth.
  • Water900 gA new explicit amount for this original version, as described in the preparation; it is not a reconstruction of the historical liquid amount.

Preparation

  1. Weigh 110 g breast meat and 60 g duck thigh meat without bones or skin. Slice breast, rub with all the weighed grated ginger and refrigerate in a covered dish while preparing the other ingredients.
  2. Weigh 10 g dried wood ear mushrooms and 300 g preparation water. Prepare mushrooms in this water according to their package instructions. Discard soaking water, rinse mushrooms and chop. Do not serve them without the heat treatment required by the manufacturer.
  3. In a small pot combine thigh meat, all the new 600 g water and weighed peeled and chopped carrot, parsley root and red onion. Add ancho chilli, coriander leaves, salt and pepper. Bring to the boil and simmer gently covered until meat and vegetables are tender. Add prepared mushrooms and cook them for the time required on their package.
  4. Briefly sear breast slices with ginger in a non-stick frying pan without adding new fat. Transfer them with their juices to the broth and cook until the centres of the thickest pieces of both meats reach at least 74°C. Keep all meat and vegetables in the soup.
  5. Add all the chopped chilli, parsley and spring onion, then heat briefly. Weigh 55 g drained sauerkraut and serve separately alongside the broth; do not pour cabbage juice into the pot.

Preparation and cooking time for this original version has not been measured.

Nutritional values

We do not provide calories or macronutrients: nutritional values for this original version have not been confirmed.

About this recipe

Developed by MyTrela with AI assistance. This is a new original MyTrela version with explicitly defined ingredient weighing and preparation stages and liquid amounts, rather than a reconstruction of the historical weight or liquid basis. This version has not been tested in a kitchen trial. The illustration shows a serving suggestion.