Duck And Roasted Onion Potage Recipe
Duck And Roasted Onion Potage is a unique and filling soup that you shouldn’t miss. This tasty preparation helped me score a few points with my in-laws when they came visiting. Try this Duck And Roasted Onion Potage and win over a few hearts!
Ingredients
| Onions | 5 Medium, unpeeled | |
| Duck | 5 pound, quartered | |
| Madeira | 3 Tablespoon | |
| Onion | 1 Large, chopped | |
| Turnips | 2 Medium, chopped | |
| Garlic | 20 Clove (5gm), peeled | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| 5 to 6 tablespoons Verdelho or Sercial Madeira, or to taste | ||
| 9 cups rich chicken stock | ||
| 3 cups chopped peeled new potatoes | ||
| Turnip | 1 1/2 Cup (16 tbs), chopped | |
| Carrot | 1/2 Cup (16 tbs), chopped | |
| Light cream | 1 Cup (16 tbs) | |
| Ground pepper | 1 To taste | |
| Minced parsley | 3 Tablespoon, garnish | |
| Salt | To Taste | |
Directions
Preheat oven to 425°F.
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.
Let cool.
Place duck liver in small container.
Add 3 tablespoons Madeira.
Cover and marinate in refrigerator.
Preheat broiler.
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.
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.
Let cool.
Place duck liver in small container.
Add 3 tablespoons Madeira.
Cover and marinate in refrigerator.
Preheat broiler.
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.
Chef
