Duck Pot-au-Feu
Ingredients: (Serve 4)
| Skinless Duck Breast | 4 pieces (400gm or about 10 teals) |
| Duck Carcass | 1 piece |
| New Potato | 12 pieces |
| Celery | 200gm (about 5 teals) |
| Carrot | 3 pieces |
| Parsley | some |
| Water | 2 liters (about 8 cups) |
Seasonings:
| Fresh Thyme | some |
| Fine Salt | 1/2 teaspoon |
| Ground White Pepper | for taste |
Cooking Method:
| 1. | Chop the duck carcass into pieces and slightly brown in a preheated oven. |
| 2. | Place the browned duck carcass in a soup pot and add 2 liters of water, simmer until cooked to 1 liter of duck stock, skim and set aside. |
| 3. | Meanwhile cut the carrots and celery into sticks and chop the parsley. |
| 4. | Cook the new potatoes with the duck stock for 15 minutes; add the carrots, celery and fresh thyme. |
| 5. | Place the duck breasts on the top and lower the heat. Simmer the duck breast until done. |
| 6. | Add the chopped parsley and season. |
| 7. | Slice the duck breast and decorate on top of the new potatoes and vegetables. |
This recipe is provided by Hospitality Industry Training and Development Centre and Chinese Cuisine Training Institute
