The soup is made in three parts. First is the braised duck, this part produces a flavorful broth to serve as the backbone of the soup and the meat to garnish the finished dish. The second part is to create a beet broth for both a rich color and the needed beet flavor. And finally to make the soup itself.
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Add the strained duck and beet stocks, julienned duck, fingerlings, Swiss chard and cooked beets. Bring to a simmer, adjust seasoning if needed.