Serves four people
Serve with wild herbs, alternatively some rosemary, thyme or oregano.
Do like this:
Chop the duck carcases into smaller pieces. Add to a pot, cover with water and bring to a boil. Reduce heat and let timmer for for 45 minutes. Sieve the stock, remove bones and carcass, and pour the stock back in the pan.
Cut potatoes, turnips and Jerusalem artichoke into small cubes, and have them in the duck stock.
Cook until potatoes are tender, about 10-14 minutes, depending on the size of the cubes.
Add finely shredded beach cabbage and other foraged herbs, and let simmer for 5-6 minutes. Serve in deep soup bowl, with thin slices of roasted duck breast on top.