CURRIED DUCK SOUP w/CUCUMBER RICE

By BobD

Ingredients

• 4 SERVINGS
• A chilled Gewurztraminer will balance the flavors.
• • 1 tablespoon Madras curry powder
• • 2 tablespoons rendered duck fat,
• • 1 small onion, diced
• • 1/2 small rib celery, diced
• • 1 small carrot, diced
• • 1/2 cup dry white wine
• • 2 cups duck stock made with duck carcass
• • 1/2 cup cooked jasmine rice
• • 1/2 small cucumber, peeled, seeded and cut into 1/8-inch dice
• • 1 tablespoon chopped cilantro, plus cilantro sprigs, to garnish
• • 2 tablespoons sour cream
• • 1 tablespoon minced red onion
• • 1/2 tablespoon lime juice
• • Salt and freshly ground black pepper to taste
• • 1 cup coconut milk
• • 1 cup half-and-half
• • 1 Thai (or other small hot) chili, thinly sliced
• • Grated zest 1 lime
• • 4 to 6 tablespoons minced cooked duck meat

Details

Servings 4
Adapted from dartagnan.com

Preparation

Step 1

1. Heat curry powder in a small skillet over medium-high heat until lightly toasted, shaking pan often. Melt duck fat in a heavy casserole over medium heat. Add onion, celery, carrot, and curry powder. Cover and sweat until vegetables are tender, about 5 minutes, stirring occasionally. Add wine, raise heat, and boil until reduced by half. Pour in stock, partially cover pan, and simmer soup for 40 minutes.

2. Meanwhile, prepare cucumber-rice salad: Mix rice, cucumber, chopped cilantro, sour cream, red onion, and lime juice together in a small bowl. Season with salt and pepper, then chill until needed.

3. After soup has simmered, add coconut milk, half-and-half, Thai chili, and lime zest, and simmer 5 minutes longer, then strain. Return soup to casserole, stir in duck meat, and keep hot until serving. Fill 4 bowls with soup. Spoon a small mound of cool rice salad in center and add a sprig of cilantro. Serve at once.