Celery Root Bisque with Duck Confit and Cracklings |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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The duck leg confit brings added richness to the bisque, but the soup is also delicious without it. Ingredients:
1 duck leg confit (about 1/2 pound) if desired |
a 1 1/2-pound celery root (sometimes called celeriac) |
1/2 pound shallots (about 6 large) |
2 celery ribs |
1/2 stick (1/4 cup) unsalted butter |
8 cups water |
1 tablespoon fresh lemon juice, or to taste |
1/4 cup chilled heavy cream if desired, or to taste |
Directions:
1. If using duck leg, peel off skin and reserve. Remove meat from bones, discarding bones, and shred meat.
2. Cut reserved duck skin into thin strips and in a small non-stick skillet cook over moderate heat until fat is rendered and skin is crisp and golden brown. Transfer cracklings with a slotted spoon to paper towels to drain and season with salt.
3. With a sharp knife peel celery root and cut into 1/2-inch cubes. Thinly slice shallots and chop celery ribs.
4. In an 8-quart heavy kettle cook vegetables in butter with salt and pepper to taste over moderately high heat, stirring, until golden, about 6 minutes. Add water and boil, uncovered, until celery root is very tender, about 15 minutes.
5. In a blender purée mixture in batches (use caution when blending hot liquids) until smooth, transferring to a large saucepan. Stir in lemon juice and, if necessary, more water to reach desired consistency. Season soup with salt and pepper and keep warm.
6. In a non-stick skillet heat duck meat over moderate heat, stirring, just until hot and season with salt and pepper.
7. In a bowl whisk cream just until stiff peaks form.
8. Serve bisque topped with duck meat, cracklings, and a dollop of whipped cream.
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