Creamy chestnut and duck soup 1 white onion 2 garlic cloves 1 can undrained whole chestnuts 90ml Campbells chicken stock ¼ cup pouring cream 1 maryland confit of duck breast 1 Preheat oven 220°C fan forced. 2 Heat oil in a medium saucepan over medium heat, add onion and garlic, cook for 2 minutes or until onion light golden. Add chestnuts and chestnut juice, stock and cream and bring to the boil, cook for 5 minutes or until chestnuts are tender. 3 Process or blend until smooth, adding a little water if the soup is too thick. 4 Heat oil in a small frying pan over medium-high heat, add duck breast and cook for 1-2 minutes on each side or until duck starts to colour. Transfer to the oven and roast for 5 minutes or until skin becomes crispy. Set aside to rest. Slice duck into thin strips. 5 Pour soup into a shallow bowl, top with sliced duck breast, serve.
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