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Cranberry Duck Consommé

Prep30 min
Cook1h
Total1h 30min
Yield6 portions
LevelIntermediate
 
 
Cranberry Duck Consommé
About This Recipe

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.

Scale This Recipe

Servings

Ingredients

Units
  • 4 ounces thigh meat, — boneless and skinless
  • 4 ounces onion
  • 3 ounces carrot
  • 3 ounces celery
  • 2 ounces
  • 1 teaspoon thyme leaves, — fresh
  • 8 basil leaves
  • 0.25 bunch parsley stems
  • 2 bay leaves
  • 6
  • 10 white
  • 12 cups white duck , — chilled
  • 4 egg whites
  • 4 cups cranberry juice, — chilled and unsweetened
  • 1 piece of and string

Instructions

Make the clarification:
  1. 1

    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 :
  1. 2

    Place stock and cranberry juice in a heavy-bottomed ; 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:
  1. 3

    Remove from the heat. Gently poke a hole in the raft large enough to fit a ladle. Using a ladle, gently scoop out the into a clean pot or bowl. Strain through a layer of cheesecloth to finish clarifying.

Serve the Cranberry Duck Consommé :
  1. 4

    Serve hot with desired . 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.

Techniques in this recipe
Take It Further

Want to master this dish like a pro?

This recipe connects to Stock Making Fundamentals — learn the technique step by step in the video lessons.

Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot
Chef's Notes

Render duck fat slowly over low heat before searing — that patience is what gives you crisp skin without burning it. If you'd like to go deeper, Stock Making Fundamentals covers this in full.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

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Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.

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