Description
A rich and creamy Duck Confit Potage that combines tender duck confit with hearty vegetables and aromatic herbs.
Ingredients
Scale
- 2 cups duck confit, shredded
- 4 cups chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 2 carrots, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup heavy cream
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until the onion is translucent, about 5 minutes.
- Add the diced potatoes and carrots to the pot, stirring to combine. Cook for another 5 minutes.
- Pour in the chicken broth and bring the mixture to a boil. Reduce heat to a simmer and add the shredded duck confit, thyme, rosemary, salt, and pepper.
- Let the potage simmer for about 20-25 minutes, or until the vegetables are tender.
- Using an immersion blender, blend the potage until smooth. If you don’t have an immersion blender, carefully transfer the mixture in batches to a standard blender.
- Stir in the heavy cream and heat through for an additional 5 minutes. Adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
Notes
- For a richer flavor, consider adding a splash of white wine when sautéing the onions.
- You can also substitute the duck confit with shredded rotisserie chicken for a quicker version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg
Keywords: Duck Confit Potage, Duck Confit, Potage, Soup Recipe