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.