Six-Onion Soup with Braised Duck Leg

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Credit: Michael Matarazzo, 2010 U.S.A.’s Chef of the Year™
The National Culinary Review, September 2010

Ingredients

2 oz. clarified butter
2 cups julienne Spanish onion
1 cup julienne shallot
1 cup thin-sliced leek
1 cup sliced scallion (white end only)
2¼ cups sherry, divided
1 cup chicken stock
½ cup heavy cream
Salt and pepper, to taste
Oil, as needed
12 pearl onions
1 T. shaved chives, for garnish
Braised Duck Leg (recipe follows)
Parmesan Lace (recipe follows)

Braised Duck Leg
Clarified butter, as needed
2 duck legs
1 shallot, shaved
¹/8 cup celery, shaved
8 juniper berries
3 thyme sprigs
2 bay leaves
8 black peppercorns
¼ cup white wine
2 cups duck stock

Parmesan Lace
1 cup grated Parmesan cheese

Instructions

1. Heat butter over medium flame. Add onion, shallot, leek and scallion; cook slowly, stirring occasionally, until tender. (Do not allow color to develop.) Add ¼ cup sherry; reduce until sec. Add chicken stock; simmer about 5 minutes. Transfer to Vita-Prep blender; purée until smooth. Pour soup back into clean pot; return to a simmer. Add cream, salt and pepper; simmer 2 minutes.

2. Heat oil in pot; caramelize onions until good color achieved. Add sherry; gently simmer until onions are tender. Remove onions; reserve. Reduce remaining sherry to a glaze; reserve.

3. At service: Place 3 pearl onions in bottom of each bowl; add 3 pieces braised duck meat. Cover surface of each bowl with Parmesan lace. Pour soup through middle of Parmesan lace. Garnish center of soup with chives.

Braised Duck Leg
Method: Heat butter in small rondeau over high heat. Sear duck legs until skin renders and is golden-brown. Add shallot, celery, juniper berries, thyme, bay leaves and peppercorns; sweat briefly. Deglaze with white wine; reduce until sec. Add duck stock; bring to a simmer. Cover pan with parchment and foil; put in 350ºF oven for about 90 minutes, or until tender. Remove meat from duck legs; gently toss in sherry glaze.

Parmesan Lace
Method: Place Silpat in pan. Using 2 ring molds (1 larger, 1 smaller), make a donut shape on Silpat. Sprinkle Parmesan in thin layer between molds. Remove molds; put pan in 350ºF oven for about 10 minutes, until Parmesan is golden-brown.

Yield

4 servings

Tags

Appetizer, Poultry, Soup, The National Culinary Review

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