| 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 |
tb |
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.
A Message from our Provider:
“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”