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Roasted Duck Borscht
Recipe Courtesy Kutsher's Tribeca
- Total Time:
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- Inactive Prep:
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- Level:
- None
- Yield:
Ingredients
- BRAISED DUCK:
- 1 duck, split in half
- 1 celery stalk
- 5 garlic cloves
- 1 onion, roughly chopped
- 1 carrot, roughly chopped
- 2 juniper berries (optional)
- 2 quarts chicken stock
- 1 quart water
- 1 tablespoon tomato paste
- 5 sprigs fresh thyme
- 1 Bay leaf
- Salt and pepper to taste
- BEET BROTH:
- 4 large beets, peeled and quartered
- 1 tablespoon distilled white vinegar
- Enough water to cover by 2 inches
- TO MAKE THE SOUP:
- 2 tablespoons olive oil
- 1 cup carrots, small dice
- 1 1/2 cups onions, small dice
- 1 cup celery, small dice
- 3 cups cabbage, medium dice
- 1 tablespoon salt, or to taste
- 1 teaspoon black pepper
- 1/2 cup sliced and steamed fingerling potatoes
- 1 head swiss chard, cleaned and steamed
- 1 cup cooked, diced beets
Directions
Brown duck in a lightly oiled sauce pan. When the duck is dark brown all over, remove from the pan. Remove all but 3 tablespoons of the remaining fat. Add the vegetables, spices and herbs. Cook until the vegetables are golden brown. Add tomato paste, chicken stock, water and duck and bring to a simmer. Cook covered in a 300 degree oven for 2 hours. Let the duck cool in the liquid. When cool enough to the touch, pull the duck meat from the bones and julienne. Strain the liquid and reserve.
Bring to a boil and simmer gently until the beets are cooked through. This should take about half an hour. Puree the beets with the cooking liquid and strain out the solids. Reserve the beet broth to finish the soup.
In a large sauce pan/soup pot add olive oil over medium/high heat. Add the vegetables and seasoning. Cook the vegetables until they are completely tender.
Add the strained duck and beet stocks, julienned duck, fingerlings, Swiss chard and cooked beets. Bring to a simmer, adjust seasoning if needed.
Serve in a warm bowl topped with a dollop of sour cream and a few dill fronds sprinkled about.