Soup Base Ingredients
2.5 lbs parsnips, peeled and chopped
½ head fennel, chopped
1 small onion, chopped
4 ribs celery, chopped
1 bay leaf
1 pear, peeled, seeded, and chopped
4 oz butter
250 ml dry white wine
2 quarts + 1 cup vegetable stock
1 pint heavy cream
½ nutmeg ball, freshly grated
Salt, to taste
Soup Base Technique
- Melt butter in a large pot over medium heat.
- Sauté fennel, onion, celery, and pear until soft and translucent.
- Deglaze with white wine.
- Add parsnips, bay leaf, and vegetable stock.
- Simmer for about 30 minutes, or until all vegetables are tender.
- Add heavy cream and nutmeg; simmer an additional 5 minutes.
- Blend on high until smooth. Strain through a fine mesh strainer.
- Season to taste with salt.
- Chill and reheat when ready to serve.
Duck Carnitas Ingredients
4 duck legs
6 cloves garlic
4 sprigs thyme
Duck fat (enough for confit, plus ¼ cup reserved)
Duck Carnitas Technique
- Confit duck legs with garlic and thyme until tender.
- When cool enough to handle, pick the meat and reserve.
- Strain and save ¼ cup of the duck fat.
- Before serving, sauté the duck meat in the reserved fat until crispy.
- Alternative: Use pre-cooked duck confit. Pick the meat and crisp in grapeseed oil.
Apple, Cardamom & Cilantro Ingredients
Thinly sliced apple (use mandoline for uniform slices)
Micro cilantro
Ground cardamom, for sprinkling
Curry Oil for Garnish
1 cup grapeseed oil
1 teaspoon Madras curry powder
Combine oil and curry powder in a small pot.
Steep over very low heat (pilot light) for 1 hour.
Strain through cheesecloth.
Apple, Cardamom & Cilantro Technique
- Ladle hot soup into each bowl.
- Add a mound of crispy duck carnitas to the center.
- Top with apple slices and micro cilantro.
- Sprinkle lightly with ground cardamom.
- Spoon curry oil around the surface of the soup.
