Garlic soup with duck confit

Yield: 1 servings

Measure Ingredient
10 \N Cloves garlic; sliced thinly
¼ pint Double cream
2 \N Egg yolks
1 ounce Onion; finely diced
1 \N Sprig thyme
1 \N Bay leaf
3 ounces Duck fat
1 tablespoon Plain flour
2¼ pint Chicken stock
2 \N Legs duck confit; boned and shredded
\N \N White pepper
\N \N Crostini

In a casserole dish, take some of the fat from the confit. Add the thyme, onions and garlic and cook down until the onions are soft. Add the white pepper, stir, then leave for 8-10 minutes. After this time add a little flour and stir, then add the stock and cook out for ½ hour.

To make the liaison, whisk in a bowl the 2 egg yolks and cream. Remove the pieces of duck from the confit and break up the meat. Rub some garlic into the crostini and place some duck confit on top. Ladle out the soup into a liquidiser and blend. Pour through a sieve into the saucepan and add the liaison. Whisk, then return to the pan. Remember not to let the sauce boil.

Pour the soup into a bowl, over a piece of crostini and duck confit.

Garnish with thyme.

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