- 4
Ingredients
- 4 SERVINGS
- Pumpkin Soup with Brussels Sprouts, Chanterelles, Duck Magret, and Foie Gras
- • 4 DUCK BREASTS, 10 to 12 ounces each
- • 2 medium onions, sliced
- • Flesh from a 3 to 4 pound pumpkin, chopped, or 3 to 4 pounds butternut squash, peeled, seeded, and chopped
- • 7 ounces smoked bacon, chopped
- • 1 sprig thyme
- • 2 tablespoons chopped garlic
- • 4 cups chicken stock
- • 3 Idaho potatoes, peeled and chopped
- • 8 ounces Moulard duck breast (magret)
- • 6 ounces foie gras, cleaned and cut into 1/2 inch cubes
- • 8 brussels sprouts, blanched and separated into leaves
- • 3 tablespoons crème fraiche
- • 2 tablespoons unsalted butter
- • 12 chanterelles, quartered
- • Salt to taste
Preparation
Step 1
1. Heat duck fat in a saucepan over medium heat. Add onions and salt, cover, and cook until onions are tender, 8 to 9 minutes. Add pumpkin, bacon, garlic, and thyme. Replace cover and cook for 15 minutes if using raw pumpkin, 3 minutes if using cooked. Add chicken stock and bring to a boil. Add potatoes and taste to adjust seasoning. Cover and cook until vegetables are tender, about 30 minutes.
2. Puree soup in a food processor or electric blender until it is a coarse puree. Return to pot, bring to a boil, then remove from heat and set aside. Skim off any fat that rises to the surface.
3. Sauté duck breast in a skillet over medium-high heat until medium rare, 7 to 8 minutes on skin side, 3 to 4 minutes on flesh side. Remove and cut into ½ inch cubes, discarding skin if desired. Remove fat and wipe out skillet, heat to medium, and sauté foie gras cubes until golden brown, 30 to 60 seconds. Remove and blot on paper towels. Set aside and keep warm. Add chanterelles and Brussels sprouts to same skillet, and sauté them for 5 minutes. Set aside and keep warm.
4. Return soup to a boil. Off heat, stir in crème fraiche and butter. Season with salt and pepper. Divide magret, foie gras, and chanterelles, and Brussels sprouts leaves among 4 to
5 heated soup plates. Ladle soup over garnish and serve immediately.
NOTE: Use duck fat that you have rendered and saved in the freezer (it keeps up to 6 months), or order from D’Artagnan or from a local purveyor of fine meats and poultry.