in Soup Recipes

Plum soup with duck breast

updated

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Ingredients for 4 servings:

  • 500 g plum(s), pitted, fresh or frozen
  • 1 duck breast
  • 125 g bacon
  • ¾ liter broth
  • 1 chili pepper(s)
  • 1 leek(s)
  • sour cream

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Brown the bacon in a pan and add the sliced ​​leek. Once browned, add the stock and simmer with the prunes and finely chopped chili for 20 to 30 minutes. Then puree and pass through a sieve. In the meantime, make diamond-shaped cuts in the skin-side of the duck breast and fry in a hot pan, first on the skin side and then on the other side, until it only gives slightly when pressed. After frying, wrap in aluminum foil and let rest. Once the duck has rested sufficiently (about 7-10 minutes), cut off the skin and slice the meat, then divide between soup bowls. Pour the hot soup over the duck and top each with a dollop of sour cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Mojo Rojo

Italia – Spätzle