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Spring is here, which means it's time to make one of my favorite recipes, duck soup. My duck was a bit overzealous, so I set it aside to rest while I got started prepping the veggies. I like to keep this soup pretty light, so I'm going with cucumbers, carrots, some freshly chopped dill, and cilantro I added all of those things to a bowl with some freshly charged moon water, along with some arugula and frozen peas For a bit of visual interest, I do like to add some dried rose petals and raspberries. I leave everything a good mix with my bare hands before wrapping duck's neck with a ribbon that matches my own. And trigger warning, this next part gets kind of messy, so I like to do it outside. I add all of my ingredients to a large tub, and I like to serve it cold. You could also serve it lukewarm, it's really up to your preference. This recipe is really perfect for 3-4, so if you have more company than that, or you like to have leftovers, it's very easy to double.