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Ingredients
- 10 x Cloves garlic, sliced thinly
- 1/4 pt Double cream
- 2 x Egg yolks
- 1 ounce Onion, finely diced
- 1 sprg thyme
- 1 x Bay leaf
- 3 ounce Duck fat
- 1 Tbsp. Plain flour
- 2 1/4 pt Chicken stock
- 2 x Legs duck confit, boned and shredded White pepper Crostini
Directions
- In a casserole dish, take some of the fat from the confit. Add in the thyme, onions and garlic and cook down till the onions are soft. Add in the white pepper, stir, then leave for 8-10 min. After this time add in a little flour and stir, then add in the stock and cook out for 1/2 hour.
- To make the liaison, whisk in a bowl the 2 egg yolks and cream. Remove the pcs of duck from the confit and break up the meat. Rub some garlic into the crostini and place some duck confit on top. Ladle out the soup into a liquidiser and blend. Pour through a sieve into the saucepan and add in the liaison. Whisk, then return to the pan. Remember not to let the sauce boil.
- Pour the soup into a bowl, over a piece of crostini and duck confit.
- Garnish with thyme.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1335g | |
| Calories 1171 | |
| Calories from Fat 970 | 83% |
| Total Fat 109.88g | 137% |
| Saturated Fat 38.51g | 154% |
| Trans Fat 0.0g | |
| Cholesterol 164mg | 55% |
| Sodium 1738mg | 72% |
| Potassium 1192mg | 34% |
| Total Carbs 30.35g | 8% |
| Dietary Fiber 7.5g | 25% |
| Sugars 1.58g | 1% |
| Protein 17.18g | 27% |
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