Classic Austrian Knoblachsuppe with Duck and Greens

Method

1. Dice the potatoes and leek. Sauté garlic in a pot, then add the potatoes and leek.
2. Pour in the vegetable broth and simmer until the potatoes are soft.
3. Stir in the heavy cream and season with salt and pepper.
4. Roast the duck leg at 200°C (400°F) for 40 minutes.
5. Toss the greens with lemon vinaigrette and serve with the soup and duck.
6. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.