Austrian Knoblachsuppe with Roast Duck and Salad

Method

1. Peel and dice the potatoes and leeks. Sauté the onion in a pot until soft.
2. Add the potatoes, leeks, and chicken broth. Simmer until the potatoes are tender.
3. Blend the soup until smooth, then stir in the sour cream.
4. Roast the duck breast at 180°C (350°F) for 25-30 minutes.
5. Toss the salad greens with vinaigrette and serve alongside the soup and duck.
6. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.