JoyC
Assistant Cook
From Kitchen of Light by Andreas Viestad
Duck Stock - Melt 1T butter over med. heat, add 1 onion chopped and saute till soft. Add 2qts. water, 2# duck bones, coarsely chopped, 4 carrots chopped,1 cup chopped celeriac and 2 bay leaves - bring to boil, skim off foam, reduce heat and simmer 1hr15min. strain and refrig till ready to use
Duck Soup - Bring 6cups stock to boil over med. heat- stir in 2cups heavy cream and1/4cup sweet madeira or sweet sherry. Add 1 carrot finely chopped, 1/4 cup finely chopped fennel, 1/4 cup finely chopped leek white and pale green only, l# cooked duck chopped, reduce heat to med.lo and simmer 5 minutes
Add 1T finely chopped sage and 1/4 cup chopped sugar snap peas, season with sea salt and finely ground black pepper - pour into bowls and serve
Sounds rather tasty doesn't it?
Duck Stock - Melt 1T butter over med. heat, add 1 onion chopped and saute till soft. Add 2qts. water, 2# duck bones, coarsely chopped, 4 carrots chopped,1 cup chopped celeriac and 2 bay leaves - bring to boil, skim off foam, reduce heat and simmer 1hr15min. strain and refrig till ready to use
Duck Soup - Bring 6cups stock to boil over med. heat- stir in 2cups heavy cream and1/4cup sweet madeira or sweet sherry. Add 1 carrot finely chopped, 1/4 cup finely chopped fennel, 1/4 cup finely chopped leek white and pale green only, l# cooked duck chopped, reduce heat to med.lo and simmer 5 minutes
Add 1T finely chopped sage and 1/4 cup chopped sugar snap peas, season with sea salt and finely ground black pepper - pour into bowls and serve
Sounds rather tasty doesn't it?
