Ciorbă de rață

Instructions

1. Remove the excess fat from the duck, then place the pieces in a large pot with cold water.
2. Bring to a boil, skim, then add the whole onions and the bay leaf, and let it simmer for 1 h 15, skimming from time to time.
3. Skim off the fat that rises to the surface with a spoon, and set aside 2 spoonfuls for later.
4. Add the carrots, celery, diced potatoes and peeled tomato, then cook for another 20 minutes.
5. In a pan, fry the garlic in the reserved fat, then pour it into the soup.
6. Add the chopped parsley and the lemon juice off the heat, then adjust the salt and pepper.
7. Serve with the duck pieces and mămăligă on the side.