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EatSmart Recipes
Duck Pot-au-Feu
"3 Less" Dish
| Ingredients to serves 4 | | Skinless Duck Breast | 4 pieces (400 g or about 10 taels) | | Duck Carcass | 1 piece | | New Potato | 12 pieces | | Celery | 200 g (about 5 taels) | | 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
- Chop the duck carcass into pieces and slightly brown in a preheated oven.
- 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.
- Meanwhile cut the carrots and celery into sticks and chop the parsley.
- Cook the new potatoes with the duck stock for 15 minutes; add the carrots, celery and fresh thyme.
- Place the duck breasts on the top and lower the heat. Simmer the duck breast until done.
- Add the chopped parsley and season.
- Slice the duck breast and decorate on top of the new potatoes and vegetables.
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