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.
Recipe courtesy of Kutsher's Tribeca
Print

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

For the broth: 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.

For the broth: 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.

For 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.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Peking Duck

Recipe courtesy of Ching-He Huang

Crispy Duck

Recipe courtesy of Ching-He Huang

Leftover Duck

Duck Ragu

Recipe courtesy of Debi Mazar and Gabriele Corcos

Peking Duck Spring Rolls

Recipe courtesy of Ching-He Huang

Peking Duck Breast

Recipe courtesy of Tiffani Thiessen

Peking Duck Noodle Soup

Recipe courtesy of Chuck Hughes

Duck Fat Potatoes

Recipe courtesy of Laura Calder

Roasted Asparagus and Bacon

Recipe courtesy of Justine Simmons

On TV

Trending Videos

So Much Pretty Food Here