Chestnut Soup with Smoked Duck
Ingredients
- Ingredients
- 1 organic Orange
- 1 onion
- 200 grams Chestnuts (cooked)
- 2 Tbsps butter
- 750 milliliters Chicken broth
- 150 milliliters Whipped cream
- 4 centiliters Cognac
- 1 smoked duck leg (180 grams)
- salt
- freshly ground peppers
Preparation steps
Rinse the orange, wipe dry and grate the zest. Squeeze out the juice. Peel the coarsely chop the onion. Heat 1 tablespoon butter in a saucepan and saute the onion until lightly golden brown. Add 150 grams (approximately 5 1/3 ounces) of the chestnuts, 700 ml(approximately 24 ounces) broth, the orange juice and the cream and simmer over low heat until the chestnuts are very soft, about 15 minutes.
Chop the remaining chestnuts. Heat the remaining butter in a skillet and sauté the chestnuts with the orange zest. Deglaze with the brandy and the remaining broth and let simmer for a few minutes.
Cut the duck breast into thin slices.
Puree the soup finely, season with salt and pepper and a broth or water if necessary. Ladle into bowls and serve garnished with the orange chestnuts and sliced duck.
