Lentil and Pumpkin Soup

Chop the fat from the duck breast and cut into very fine cubes. Remove the skin and veins from the meat and cut into cubes.

Cut the pumpkin flesh and the onion into cubes, chop the garlic. Cook the lentils in salted water for about 30 minutes, then drain and rinse.

Then fry the duck breast meat with garlic in olive oil and then season with salt. Add the pumpkin, onion, parsley and lentils, season with ground pepper/new spices and pour in clear soup. Do everything on medium heat for 20 min, then the vegetables and duck meat are cooked. Season with salt and a little bit of lemon.

Fry the duck fat cubes in a coated frying pan – without further fat – until crispy, drain and add to the soup.

Serve with country bread and white wine.

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