Cranberry Duck Consommé
Duck consommé is not as common as beef or chicken consommé. The addition of cranberries makes it a festive option and an ideal way to begin your meal.
Servings: 6
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 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.
Notes
Chef Eric hints and tips: To clarify the stock, egg whites are stirred into the stock along with a mixture of lean meat, fish or vegetables, and aromatic herbs to enrich its flavor. The mixture is brought slowly to a boil- it must be stirred constantly during this time to keep the whites from sticking and burning on the bottom of the pan, and then it must be simmered. Once the mixture has come to a boil, the egg whites solidify into a soft crust on top of the stock and the mixture must not be stirred at all, as stirring would make it cloudy. Any fats and solid impurities in the stock attach themselves to the egg whites as the stock filters through and the stock below is left beautifully transparent.
