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Garlic Soup With Duck Confit

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs, Meats Worrall tho, Worrall1 1 Servings

INGREDIENTS

10 Cloves garlic, sliced thinly
1/4 pt Double cream
2 Egg yolks
1 oz Onion, finely diced
1 Sprig thyme
1 Bay leaf
3 oz Duck fat
1 T Plain flour
2 1/4 pt Chicken stock
2 Legs duck confit, boned and
shredded
White pepper
Crostini

INSTRUCTIONS

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 1/2
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.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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