|Celery stalks with leaves||2|
|Carrots||2 , cut in chunks|
|Onion||1 Large, quartered|
|Medium dry sherry||6 Ounce|
|Fresh pepper||To Taste|
Put ducks and vegetables in pressure cooker, cover with water, and let her rip for 45 minutes.
Strain the stock and put in the fridge overnight.
Discard vegetables and pick all the meat off the birds and set aside.
Discard skin and bones.
Next day remove the hardened fat from the stock and put the stock in a pot, add the meat and seasoning (except sherry).
Pour sherry into soup bowls, ladle steaming broth on top.
Most men would follow you anywhere for a taste of your duck soup!