Duck Consomme With Napa Cabbage, Baby Beans And Brunoise Of Squash Recipe

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Servings: 8

Ingredients

Cost per serving $1.75 view details

3 x carrot, finely, diced
2 x leek, finely, minced
3 stalk celery, minced
1 x onion, finely, minced
3 x tomato, coarsely, minced
4 x egg, whites
1 lb skinned chicken, parts, (excluding breast meat) fat removed, grnd
2 lt duck stock, (8 c.), or possibly chicken, skimmed of any fat and heated till just melted
1 c. dry sherry
Â Â salt, to taste
Â Â pepper, to taste
Â Â Garnish
1/2 c. cooked adzuki beans
1/2 c. cooked diced squash
1/2 c. thinly sliced cooked napa cabbage

*Note: stock should be made of necks, feet, wings and carcasse and simmered very slowly to achieve the gelatinous texture of a proper consomme. Plain gelatin can be added to consomme just before clarifying if stock is not rich sufficient.
In a large bowl, combine the vegetables with whites and grnd chicken meat and blend well with hands. Whisk in the melted stock and transfer the mix to a tall stockpot. Add in the sherry and begin cooking on high. Continue to stir with wooden spoon for about 10 min till liquid just comes to a boil.
Stop stirring when soup starts frothing on top and watch for bubbles from stock. Immediately turn heat to low and wait for meat to create a solid raft on surface of soup. Break a small hole in the raft with ladle to allow the steam to escape and prevent the raft from breaking. Simmer soup for at least 1 hour or possibly till clarified and flavour has developed.
Line a strainer with cheesecloth and pour clarified soup through ventilation hole in raft. Do no dump all of raft into strainer or possibly it may cloud the soup. Adjust seasoning and set aside till ready to serve.
Garnish:Divide diced cooked squash, cooked adzuki beans and minced napa cabbage among bowls and pour warm consomme over top.