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Duck And Roasted Onion Potage

New.Wife's picture
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 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)
  Salt To Taste
  Freshly ground pepper To Taste
  Minced fresh parsley 3 Tablespoon (For Garnish)
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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Poultry

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Average: 4.2 (18 votes)