Et Voila - Executive Chef Claudio Pirollo
Ingredients:
- 3 lbs parsnips
- 5 shallots
- 1 gallon of chicken stock
- 2 oz of butter
- Thyme, bay leaves, salt and pepper
- 2 confit duck legs
- 1 qt of cream
- 3.5 oz dry sherry
Preparation:
- Peel and slice parsnips, cut the shallots as well
- Melt the butter in a large pot, add the shallots and parsnips.
- Sweat all of the above ingredients without coloration
- Add thyme and bay leaves
- Deglaze with the dry sherry and reduce, add the chicken stock and let the mix boil for about 1.5 hours. The mix needs to slowly simmer
- Then add the cream and let it cook again for about 25 to 30 minutes
- Blend the mix and slowly strain it through a chinois
- Aside, de-skin and shred the duck legs and heat until warm
- Serve the soup hot with the shredded duck confit atop
- Add a drizzle of olive oil and cracked pepper.
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