Instructions: 1. Wash the ducklings, inside and out, with cold running water. Pat dry.

Place in a large pot and add cold water to cover by about 3 inches. Bring to a boil over high heat. Reduce the heat to medium and simmer for 15 minutes, frequently skimming off any fat that rises to the top.

2. Add the carrots and celery. Season with the salt. Simmer for 45 minutes.

Add the turnips and simmer for 12 minutes. Taste and adjust the seasoning with salt and pepper.

3. Place the potatoes in a large saucepan and add cold water to cover by about 1 inch. Add a pinch of salt. Bring to a boil over high heat. Reduce the heat to medium and cook for 20 minutes, or until tender when pierced with a fork. Drain well and keep warm.

4. In a small bowl, combine the sour cream and mustard. Whisk well. Fold in the horseradish and cornichons. Transfer to a small serving bowl.

5. Remove the ducks from the broth and place them on a plate to cool slightly. Keep the broth and vegetables warm.

6. Using a boning knife, carefully remove the breasts from the ducks; slice each breast in half on the bias. Remove the legs and separate the thighs from the drumsticks. Carefully debone the thighs. Place the pieces in a soup tureen. Add the cooking broth.

7. Place the tureen on the table and ladle into individual shallow soup bowls. Pass the horseradish mixture to be used as a condiment.

Yield: 8 servings

Healthy Cooking.

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