Top the cleaned duck with 3 litres of water and cook together with carrot, parsley root and Vegeta. Take out the cooked duck and put in a warm place.
Clean the turnip, dice and put into the soup. Add crushed garlic and cook together over low heat for about 20 minutes.
Mix Gussnel with sour cream, stir into the soup and cook for another two to three minutes.
Sprinkle the soup with chopped parsley and serve with cooked duck.
Take out bones from the duck, cut it into smaller pieces and cook with other ingredients, if desired.