Duck A L'Orange Soup
This innovative duck soup transforms the classic Duck a L'Orange into a warming bowl of comfort! Tim Bone's duck soup features tender shredded duck in an aromatic orange-spiced broth with hints of cinnamon and star anise. Using pre-cooked duck legs makes this gourmet duck soup ready in just 25 minutes. The fresh orange juice and zest brighten up this rich duck soup beautifully. Perfect for impressing dinner guests or enjoying a luxurious weeknight meal, this duck soup brings French bistro flavours straight to your table!
Full Recipe: https://everydaygourmet.tv/recipes/du...
Ingredients:
1 tbsp duck fat or olive oil
1 brown onion, finely diced
4 cloves of garlic, finely chopped
1 celery stick, diced
1 carrot, peeled and diced
4 sprigs of thyme
2 bay leaves
1 cinnamon quill
2 star anise
1 tsp ground cumin
1 tsp ground coriander
1L chicken stock
2 navel oranges, juice and zest
1 pack of a l’orange legs
Salt and pepper to taste
Method:
In a large saucepan, add duck fat or olive oil over medium heat.
Add onion, carrot and celery. Cook, stirring for 3-4 minutes or until onions are soft.
Add garlic, thyme and bay leaves. Cook, stirring for 30 seconds.
Add cinnamon quill, star anise, cumin and coriander. Cook, stirring for 1 minute.
Add the stock, orange juice and zest. Season with salt and pepper. Bring to the boil and simmer gently for 5-10 minutes for the soup to deliver flavour.
Heat the duck in the microwave or oven as per packet instructions. Remove and shred the meat with forks, discarding the bones. Add the shredded duck to the soup and remove from the heat.
Remove bay leaves, cinnamon and star anise from the soup and discard. They’ve done their job! Season to taste and serve!
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