Parmentier soup, shredded duck confit and wholegrain mustard sour cream
Puréed soup of leeks and potatoes topped with shredded duck confit and a touch of mustardy sour cream.
IngredientsRecipe for 4 persons
For the Parmentier soup
For the duck and sour cream
- Olive oil
- Salt and pepper
Preparation time: 30.00 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.