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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.

Ingredients

Recipe for 4 persons

For the Parmentier soup

2 Unit(s)
Leek
400 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
  • Olive oil
  • Salt and pepper
Parmentier soup, shredded duck confit and wholegrain mustard sour cream

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.

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

Class with similar recipe

Friday, January 10th18:00 to 21:00
Plateau Mont-Royal
90$ / pers.
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90$ / pers.
14 places disponibles

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