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Roasted Pumpkin Soup with Crispy Duck Confit Relish (Emeril Lagasse) Recipe

Roasted Pumpkin Soup with Crispy Duck Confit Relish (Emeril Lagasse) Recipe

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Roasted Pumpkin Soup with Crispy Duck Confit Relish (Emeril Lagasse)

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Ingredients

Count

Nutrition

3094

Calories

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Ingredients:

Serving

3 cups peeled and diced pumpkin (1/4-inch diced )
drizzle of olive oil
1/4 cup pure cane syrup
salt
freshly ground black pepper
2 tbsp butter
1 cup julienne onions
1 tsp chopped garlic
2 bay leaves
4 cups chicken stock
1 tsp ground cinnamon
1/4 tsp freshly ground nutmeg
1 cup heavy cream
1/4 cup smooth peanut butter
2 tbsp chopped chives
2 cups shredded duck confit , recipe follows
1/4 cup roasted pumpkin seeds
4 duck leg portions with thighs attached , excess fat trimmed and reserved (about 2 lb)
1 tbsp plus 1/8 tsp kosher salt
1/2 tsp freshly ground black pepper
10 garlic cloves
4 bay leaves
4 sprigs fresh thyme
1 1/2 tsp black peppercorns
1/2 tsp table salt
4 cups olive oil

Directions:

Preheat the oven to 400 degrees F.
Toss the diced pumpkin in olive oil and cane syrup. Season with salt and pepper. Mix well. Place the pumpkin on a parchment lined baking sheet. Roast for 15 to 20 minutes or until tender. Remove from the oven and cool. In a large saucepan, melt the butter. Add the onions and saute for 6 to 8 minutes, or until caramelized. Season with salt and pepper. Add the garlic, bay leaves, and stock. Stir in the pumpkin, cinnamon, and nutmeg and bring to a boil Reduce to a simmer and cook the soup until the pumpkin is very tender, about 25 minutes. With a hand-held blender, puree the soup until smooth. Slowly whisk in the cream. Whisk in the peanut butter. Reseason with salt and pepper if necessary. Simmer the soup, stirring occasionally, for 15 minutes. Remove from the heat and ladle into shallow bowls. In a small mixing bowl, combine the chives, duck confit and pumpkin seeds. Mix well. Garnish each soup with the relish.
DUCK CONFIT
Lay the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top. put the reserved fat from the ducks in the bottom of a glass or plastic container. Top with the sandwiched leg portions. Sprinkle with the remaining 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours. Preheat the oven to 200 degrees F. Remove the duck from the refrigerator. Remove the garlic, bay leaves, thyme, and duck fat and reserve. Rinse the duck with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels. Put the reserved garlic, bay leaves, thyme, and duck fat in the bottom of an enameled cast-iron pot. Sprinkle evenly with the peppercorns and salt. Lay the duck on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone. Remove the duck from the fat. Strain the fat and reserve. Pick the meat from the bones and place it in a stoneware container. Cover the meat with some of the strained fat, making a 1/4-inch layer. The duck confit can be stored in the refrigerator for up to one month. The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of duck taste in the oil is wonderful and I use the oil to roast potatoes, cook green beans, and panfry veal.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3094.45 Kcal (12956 kJ)
Calories from fat	2527.7 Kcal
		% Daily Value*
Total Fat	280.86g	432%
Cholesterol	437.31mg	146%
Sodium	986.25mg	41%
Potassium	761.95mg	16%
Total Carbs	39.36g	13%
Sugars	21.04g	84%
Dietary Fiber	3.27g	13%
Protein	111.86g	224%
Vitamin C	16.2mg	27%
Vitamin A	0.1mg	2%
Iron	6.2mg	35%
Calcium	115.2mg	12%

Amount Per 100 g
Calories	315.31 Kcal (1320 kJ)
Calories from fat	257.56 Kcal
		% Daily Value*
Total Fat	28.62g	432%
Cholesterol	44.56mg	146%
Sodium	100.49mg	41%
Potassium	77.64mg	16%
Total Carbs	4.01g	13%
Sugars	2.14g	84%
Dietary Fiber	0.33g	13%
Protein	11.4g	224%
Vitamin C	1.7mg	27%
Iron	0.6mg	35%
Calcium	11.7mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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