Cranberry Duck Consommé
The Cranberry Duck Consommé is a refined French soup featuring a crystal-clear duck broth with festive cranberry notes. Its preparation involves careful clarification using lean duck meat, vegetables, egg whites, and aromatics to create a consommé that is both flavorful and visually stunning. It’s perfect as a starter for special occasions.
Servings: 6
Calories: 130kcal
Ingredients
- 4 ounces duck thigh meat, boneless and skinless
- 4 ounces onion
- 3 ounces carrot
- 3 ounces celery
- 2 ounces leek
- 1 teaspoon thyme leaves, fresh
- 8 basil leaves
- 0.25 bunch parsley stems
- 2 bay leaves
- 6 juniper berries
- 10 white peppercorns
- 12 cups white duck stock, chilled
- 4 egg whites
- 4 cups cranberry juice, chilled and unsweetened
- 1 piece of cheesecloth and string
Instructions
Make the clarification:
- In a meat grinder or food processor, grind the first 8 ingredients. Add the egg whites and combine. Wrap bay leaves, juniper berries, and peppercorns in cheesecloth.
Cook the Consommé :
- Place stock and cranberry juice in a heavy-bottomed stockpot; stir in clarification mixture. Heat to simmer until the raft forms to prevent the clarification from sticking to the bottom and sides of the pot (once the stock has come to a boil, stop stirring.) Reduce heat, let simmer, and make a hole in the center for the stock to circulate through and clarify. Simmer for 1 hour.
Strain the consommé:
- Remove from the heat. Gently poke a hole in the raft large enough to fit a ladle. Using a ladle, gently scoop out the consommé into a clean pot or bowl. Strain through a layer of cheesecloth to finish clarifying.
Serve the Cranberry Duck Consommé :
- Serve hot with desired garnish. Alternatively, transfer consommé to a shallow bowl or roasting pan and cool to room temperature. Refrigerate until thoroughly chilled. Cover with plastic wrap only when the consommé is cool enough so that no condensation forms on the plastic.
Helpful tips for preparing your Cranberry Duck Consommé:
- Clarification Process: The key to a clear consommé lies in the clarification process. Ensure you grind the duck, vegetables, and herbs finely to help them combine well with the egg whites, which will trap impurities during the simmering process.
- Simmer Slowly: When cooking the consommé, maintain a low simmer. Avoid stirring once it begins to boil to allow the raft (the egg-white mixture) to form, which is essential for trapping impurities and clarifying the broth.
- Straining Carefully: After the consommé has clarified, carefully ladle out the liquid through a fine sieve or cheesecloth to remove any remaining solids. For the best results, you may want to strain it twice.
- Cranberry Balance: Since cranberry juice adds a tartness to the consommé, balance the flavors by using unsweetened cranberry juice and adjusting the quantity to suit your taste.
- Chill and Serve: While consommé can be served hot, chilling it and serving it cold is also an excellent option for a refined presentation, particularly for summer events or as a chilled appetizer.
These tips will help ensure your Cranberry Duck Consommé is as delicious and visually stunning as it is flavorful. Enjoy crafting this sophisticated dish for special occasions!
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