duck soup recipe french

Remember that? It’s winter and this is Gascony, duck country. Like something out of a Millet painting. No doubt your university art history lectures were always after lunch. The dark room and the drone of the projector was a formula for naptime. But I ask you to consider consommé with fresh eyes. Add the onions and cook until soft and translucent and golden, 7-10 minutes. Yet it was at a restaurant where I first learned the technique. Consommé is the Grace Kelly of soups. Preparation. “I wonder if they have those duck carcasses,” you say to the Canadian. You not only need meat and bones to make the stock, but you also need lean meat to grind with the raft to finish the consommé. Brown the duck before sautéing onions and garlic with soy sauce, rice vinegar, garlic, and crushed chilies! You’ll see why it’s called that in a minute. Then a platter of them is served as an informal family meal — sort of like a plate of ribs or a crawfish boil — to be eaten by hand. He’s from Detroit. It’s not restaurant fare. It’s easy to prepare and if you have a griddle, it’s super quick! This is where the raft comes in. Chill the consommé or serve immediately. No doubt your university art history lectures were always after lunch. It shows skill and panache without shouting, like a Saville Row shirt: Crisp, understated, but oozing style and class. Support Hyperallergic’s independent arts journalism. Consommé also freezes very well for up to 3 months. Pure decadence!!! Elaine Tin Nyo is a conceptual artist with a kitchen and a studio in Harlem. He goes on to conjecture that young Pablo’s African masks were modeled on duck carcasses. Sort of like being at home in front of this roaring fireplace while all of France takes a snow holiday. He’s all like “Come on, have you ever looked at a duck carcass on a lonely winter night? “Doo dey-mwah-sell, see-voo-play.”. It’s worth it. When you get to the bottom of the stockpot, pick out the raft and discard, then pour the remaining consommé through the sieve. Egg whites are primarily protein and water, but it’s the proteins we’re looking for. But you can garnish if you want. Cover the duck carcass, gravy, drippings (after removing as much fat as possible), and stuffing with water. By Hank Shaw on January 21, 2011, Updated June 23, 2020 - 18 Comments. I finally nailed it, and this version is even better than the one we made at Grange. It will taste powerfully of whatever it is made from, and, of course it will be crystal clear. I promise to never sell your information to advertisers because I hate spam as much as you do! Born in Burma, she learned to speak English watching Star Trek, to cook watching The French Chef, and... Hyperallergic is a forum for serious, playful, and radical thinking about art in the world today. Slooooow foooood. Mighty attractive from certain angles.”. Consomme is a classic French clear soup, rich in flavor and totally fat free. Please consider supporting our journalism, and help keep our independent reporting free and accessible to all. But you want soup, not a pile of crispy bones (because snow). I’m here to walk you through a real-deal French consomme recipe. Cover and … Boil about 2 hours or until the broth tastes delicious. Sign up for my mailing list and you will never miss a new recipe, tip or technique from Hunter Angler Gardener Cook. Why do we not see it on menus anymore? Filed Under: Cooking Basics, Ducks and Geese, French, Recipe. Wine Pairing And, try the same soup with pheasant, which I often do, or wood pigeon. Pretty much any animal can be made into consommé, as can many vegetables. You want the meat to be pink and juicy still, and the skin crispy. Sound like a lot of work? Every proper consommé recipe requires a couple days, but most of the time you can be doing other things, and you can store the broth in the fridge for several days if you get busy. The Avignon of the painting’s title is not the French city, by the way, but a famous red light district of Barcelona frequented by the young Pablo. A wha? As arts communities around the world experience a time of challenge and change, accessible, independent reporting on these developments is more important than ever. Imagine them saying to each other “N’est pas chaud,” and laughing (#because-beaucoup-du-vin). Instructions. But no duck carcass; no ho. Add a cabbage wedge, and sliced turnip and carrot. Top with slices of duck, sprinkle lightly with parsley, and serve immediately. Put egg whites into a liquid and heat it and the proteins will form a molecular mesh that will act like a magnet, attracting the suspended solids that cloud your broth. I followed your advice and got my duck at 99 Ranch. Whisk together the flour, cinnamon, sugar, and nutmeg in a small bowl. A raft. Imagine Van Gogh’s “Potato Eaters,” except that there’s a pile of grilled duck carcasses instead of potatoes and everyone at the table is happy. In a large soup pot, add the water, salt, pepper, soy sauce, Worcestershire, onions, and duck The Canadian laughs so hard you fishtail a little. Delicious. A brothel named Avignon. Slice. My method for consommé uses a meat grinder, but you can use a food processor and it works fine. This general method works with any meat or fish. It seemed impossibly difficult, and, more importantly, expensive. Add the milk and vanilla and mix until smooth. A Francophone search, you discover, results in a similar list. Heat up a griddle or a frying pan over medium-low heat. More by Elaine Tin Nyo, Excellent, I loved the story. Become a member today », View of Nérac, France, in the snow (photo: Taffy Hornell). I need to put another log on the fire. Duck Soup Cooking Tips. It’s also traditionally the time of year that the fat ducks are slaughtered. Ideally, you start on a weekend and finish the consommé either during the week or even the following weekend. Once the raft forms, simmer very gently for at least 1 hour, and no more than 90 minutes. To too many chefs, consommé is passé, like sole meuniere or steak Diane. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. When you get to the market, you find that only the most hardcore local producers have shown up in the snow, and you feel duty-bound to buy what you can so that they will show up on the next snow day. People don’t talk about it in polite company but everybody knows about it. View of Nérac, France, in the snow (photo by the author for Hyperallergic). And this may be why few restaurants make it anymore. The Duck Duck Soup was fabulous, but the pièce de résistance was using the duck fat for cooking some outrageous pancakes in that rich duck fat. You’re like, “Dude, stop. First, you need to make stock. Now you must make a raft. I sometimes hesitate to post recipes like French toast because I assume everyone knows how to … Once strained, the liquid will be clear. A French consomme recipe made with wild ducks and geese. You cannot make a perfectly clear consommé without some sort of fining agent. https://hyperallergic.com/432449/les-demoiselles-de-duck-soup-recipe You feel out of sorts, so you want soup. It can be a religious experience. Not a ho. (Consult the recipe below if you don’t know how to make soup. So, after fishtailing home, first you must trim out the little tenderloins that cling to the breastbone. The egg whites will rise to the surface of the liquid, drawing all the solids with them. In a large pan add 250ml of water with the consomme or stock and ginger, bring to the boil. Picasso’s original title was something like “The Brothel of Avignon” but his art dealer tried to soften the controversy but re-titling it “Les Demoiselles d’Avignon” which translates roughly to “The Young Ladies of Avignon.”. “No, it’s not like that.” You explain about the noble birth thing — how its archaic; derived from mademoiselle. {"cart_token":"","hash":"","cart_data":""}, Architectural Wonder at 14 Hotels Made of Ice and Snow, A Snowstorm Paralyzed Paris, But Its Museums Look Lovely, Artists, Writers, and Curators Share Pro-tips for Boundary Setting, Experience Wassily Kandinsky’s Art Through Simulated Synesthesia, Indianapolis Museum of Art President Resigns After Facing Backlash for Offensive Job Posting, Choreographer Alleges Harassment After Asking University for Land Acknowledgment, It's Time to Shift the Power Inequities Among Arts Nonprofits, Find Your Creative Cohort at Moore College of Art & Design’s Socially Engaged Art and Art Education Graduate Programs, Explore the Creative Potential of Industrial Materials and Techniques at the Arts/Industry Residency, The Skirball Cultural Center Spotlights Ai Weiwei This Spring, Printed Matter’s Virtual Art Book Fair for 2021 Celebrates Artists’ Books and Art Publishing, Proudly powered by Newspack by Automattic. Break up the duck carcass into 3 pieces and add it to a large pot with any remaining bones. This technique works equally well with any stewing or braising meat -- duck legs, chicken thighs, pork chops. It’s also a great way to use up sandwich bread. *Chef’s note: Soup can be cooled to room temperature, covered, and refrigerated for up to two days in advance. I urge you to try making this consommé recipe, whether you use duck or chicken or beef or fish — you can even make a vegetarian consommé with mushrooms. December 24th and 25th make up a food marathon of raw oysters, roasted duck, foie gras, all the cheese, Yule logs, chocolate truffles, and lots and lots of wine and Champagne. Thanks, Will July 27, 2014 at 8:05 AM This is another reason I suspect restaurants don’t make consommé: It is undeniably expensive. Remember I said how hard it is to achieve clarity? A perfectly executed consommé is almost entirely devoid of fat — although I prefer just enough fat floating on the surface to make it look like there are a sprinkling of gleaming jewels adorning the broth. Quick-soak beans by putting them in cold water to cover by 2 inches in a large pot. For years, I’d had the basic consommé recipe in my head, but never dared try it. Walk with me for a bit, and I will show you how to make magic with bones and broth. Slow food. remove from marinade, and cook in a hot oven (about 200c) for about 20 minutes for the breasts, and about 30 minutes for the legs. Unless I am making it as a base for pasta, like I did at Grange, I don’t garnish it. https://damndelicious.net/2019/01/04/classic-french-onion-soup Duck Soup Shopping Tips. There’s not much in your kitchen because you were planning to be on that damn cancelled road trip. But of course you know how to make soup already.) French toast is one of my favorite breakfast foods, both while growing up and now. © 2021 Hunter Angler Gardener Cook, All Rights Reserved. Those of you who ate at Grange’s Duck Dinner several years ago will remember that Chef Michael Tuohy and I did dueling consommé courses. Once you have your stock you must chill it in the fridge, preferably overnight or up to several days. Tragically, consommé died about the same time as Princess Grace, in the early 1980s. While the stock is cooking, preheat the oven to 375°F. Bring to a boil, skim the foam off and reduce to a simmer. Keep the heat up and stir until the sauce has reduced to a sticky coating on the duck. If you were a good Gascon, you would know that demoiselles are traditionally grilled over an open fire until the bones are crispy. A splash of Armagnac doesn’t hurt either. And again. When the raft has formed, poke a 1-inch hole in its center and let the consommé simmer gently for 1 hour and 15 minutes. Simmer all together for an hour or more until the meat remaining falls easily from the bones. Put a fine-meshed sieve over a container large enough to hold the consommé and line the sieve with a paper towel. As an Amazon Associate I earn from qualifying purchases. Here I am starting with duck stock, but other good options are venison stock, pheasant stock, crab stock or fish stock. Click here to skip to the recipe for Duck Newton’s French Onion Soup for the Soul! Finally we are left with the mystery of how the 18th-century Piankshaw chieftain, Memeskia, who fought against the French got the nickname “La Demoiselle.” But the story of how he was boiled and cannibalized is for another day because the soup is ready. https://www.wilfriedscooking.com/recipes/broth_and_soup/duck-soup Follow me on Instagram and on Facebook. “N’est pas chaud.” You overhear the cheese monger joke that “it’s not warm.” Then the fishmonger says the same — an entire village of people cackling to each other that it’s not warm. There really is no shortcut around time spent concentrating their flavor. In a stock pot cook the bacon over medium-high heat until done. There is no proper entry for “demoiselle” on Anglophone Wikipedia, only a list of links to what the word might apply to: a bird, a horse race, a river, an insect, an aircraft, a fish, the name of an obscure British play, a Native American resistance leader against the French colonization of America. Pour the cold duck broth into a stockpot and add the salt.
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