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Parmentier soup, shredded duck confit and wholegrain mustard sour cream |

Duck

Puréed soup of leeks and potatoes topped with shredded duck confit and a touch of mustardy sour cream.

Note

You can find the confit duck legs at your local butcher shop.

Ingredients

Recipe for 4 servings

For the Parmentier soup

300 Gr

Leek

300 Gr

Potatoes

1 Liter(s)

Chicken stock

100 Ml

Cream 35%

For the duck and sour cream

1 Unit(s)

Confit duck leg

60 Ml

Sour cream

15 Ml

Wholegrain mustard

12 Sprig(s)

Chives

Preparation time: 30 min

General preparation

Peel and cut the potatoes into cubes. Slice the leeks. Chop the chives.
Parmentier soup preparation

In a small pot, drizzle some olive oil and sweat the leek. Season with salt and pepper and cook for 4-5 minutes. Pour the chicken broth. Add potatoes and cook for 20 to 25 minutes. Blend until smooth using a hand mixer. Adjust seasoning with salt and pepper then add in the cream.
Confit duck and mustardy sour cream preparation

Remove the skin of the duck leg and Shred the flesh using a fork. In a small bowl, mix the sour cream and the wholegrain mustard.
To serve

In a bowl, pour the soup. Top with some duck meat and mustardy sour cream. Decorate with some chives.