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Duck And Roasted Onion Potage Recipe
|Onions||5 Medium, unpeeled|
|Duck||5 Pound, quartered and patted dry (Reserve Duck Liver, 1 Bird)|
|Madeira wine||3 Tablespoon|
|Onion||1 Large, chopped|
|Turnips||2 Medium, chopped|
|Garlic cloves||20 Large, peeled|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Verdelho/Sercial madeira||6 Tablespoon (Or To Taste)|
|Rich chicken stock||9 Cup (144 tbs)|
|Chopped peeled potatoes||3 Cup (48 tbs) (Use New Potatoes)|
|Chopped peeled turnip||1 1⁄2 Cup (24 tbs)|
|Chopped carrot||1⁄2 Cup (8 tbs)|
|Light cream||1 Cup (16 tbs)|
|Freshly ground pepper||To Taste|
|Minced fresh parsley||3 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 4796 Calories from Fat 995
% Daily Value*
Total Fat 113 g173.2%
Saturated Fat 54.3 g271.5%
Trans Fat 0 g
Cholesterol 331.2 mg
Sodium 4136 mg172.3%
Total Carbohydrates 387 g129%
Dietary Fiber 49.8 g199.2%
Sugars 137.5 g
Protein 555 g1109.4%
Vitamin A 468.7% Vitamin C 699.2%
Calcium 119.6% Iron 100.7%
*Based on a 2000 Calorie diet
Place sheet of aluminum foil over oven rack.
Arrange 5 medium onions on foil.
Roast until easily pierced with fork, about 1 1/4 hours.
Place duck liver in small container.
Add 3 tablespoons Madeira.
Cover and marinate in refrigerator.
Arrange duck on broiler rack.
Prick skin thoroughly.
Brown duck well on both sides, about 15 minutes.
Remove from oven.
Remove skin from duck and reserve.
Transfer 3 tablespoons duck fat from broiler pan to heavy 6 quart stockpot over high heat.
Add 1 chopped onion and 2 chopped turnips and cook, stirring frequently, until well browned.
Add garlic and skinned duck and cook 1 minute.
Pour in wine and Madeira and bring to boil, scraping up any browned bits.
Boil 2 to 3 minutes.
Reduce heat and add stock.
Cover partially and simmer 1 1/2 hours.
Transfer duck pieces to platter and let cool.
Skim all fat from soup.
Peel roasted onions and add to soup with potatoes, 1 1/2 cups turnip and 1/2 cup carrot.
Simmer over low heat until vegetables are tender, about 30 minutes.
Meanwhile, shred duck meat, discarding bones.
Cut skin into thin julienne.
Cook skin in medium skillet over medium heat until crisp and golden.
Drain on paper towels.
Drain liquid from duck liver into soup.
Cut liver into thin julienne and set aside.
Transfer soup to processor or blender in batches and puree.
Return to stockpot and reheat.
Stir in cream, salt and pepper.
Add reserved duck meat, crisp skin and liver to stockpot.
Cook until heated through, about 3 minutes.
Sprinkle with fresh parsley and serve.